Dinner: Boneless Leg of Lamb

I've ordered lamb at restaurants, but I've never cooked it before. When I picked up the package of Boneless Leg of Lamb with Burgundy Pepper Seasoning I worried that it would have that "gamey" lamb taste.  A crew member at my local store reassured me that he had made it before, gave me some pointers, and into the basket it went.

I put the roast in a pan and added small sweet potatoes, onions, garlic and squash. I covered the pan with foil (I know I need to buy a roasting pan) and into the oven it went (325 degrees). The package suggests 25 minutes per pound, and then to remove the cover and cook until it hits an internal temperature of 163 degrees. I didn't time it, but it took a while to finish (another 45 minutes?).

Trader Joe's was out of mint jelly, so I decided to make a sherry gravy. When I took the lamb and veggies out of the pan to rest for 10 minutes, I added some flour and butter to the pan over a burner. I added about a cup of sherry, and let it cook for a few minutes.

While I probably overcooked it a bit, my wife approves and we will have this again.

Trader Joe's Boneless Leg of Lamb with Burgundy Pepper Seasoning costs $5.99 per pound (packages vary).

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We had a sunny 78 degree Christmas a couple of years ago and I cooked this on the grill with family gathered round in shorts and tee shirts. I served it up with greek roasted potatoes and carrots, grilled pita and tzatziki, and bottles of retsina. Delicious and a great memory maker. (but don't go more than 140 internal temp.)