Try my roasted leg of lamb with pesto crust. This is so tender and juicy, you will love it.Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksTo make this recipe with the best results, use an instant read thermometer or a digital one with a probe like I used in this video.I cooked my roast to 133 degrees F. for medium rare and I think that was perfect. Remember, the roast continues to cook after you take it out of the oven to rest for 20 to 30 minutes.Cooking it to 135 degrees F. results in a super tender roast. If you happen to have left overs, reheating won't dry it out.Roast Leg of Lamb Recipe3 - 5 lb. leg of lamb, boneless1 yellow onion, cut into 1/2 inch thick slicesseveral sprigs of fresh rosemary4 cloves of garlic, sliced into slivers1/2 of pesto sauce2/3 cup of red wine1/3 cup chicken broth1 Tbsp blackberry jelly, seedlesssalt pepperolive oilDirections:Preheat oven to broil.Place the lamb in a roasting pan and coat it with olive oil. Put the pan in the oven so that the meat is between 3 and 4 inches below the heating element.This will sear the roast and seal in the juices. Broil 3 to 5 minutes or until golden brown and then rotate the roast and sear the other side.Take the pan out of the oven and let the lamb cool for 5 minutes or until you can handle it without burring yourself.Place the sliced onion under the roast so the roast sits on top of it. Then make 8 to 10, 1 to 1 1/2 inch long slits over the top of the meat so you can insert a piece of garlic and rosemary into each slit.This will infuse some wonderful flavor into your roast.Season with salt and pepper, be generous here as this is a good size piece of meat.Next, brush a nice layer of the pesto sauce over the top and sides of the lamb.Place the roast into a preheated 350 degree F. oven. and roast until a instant read thermometer or a digital thermometer (like I used in the video) reaches 135 degrees F. for medium rare.If you want a more medium cooked roast, shoot for 140 - 145 degrees F.I personally wouldn't go longer than that as you may dry out your lamb.When the roast reaches your desired temperature, take it out and losely tent it with a piece of aluminum foil.I placed the roast on a platter to rest so that I could make an au jus with the drippings.Remove the onions and set aside. Place the roasting pan on the stove over medium heat and add the wine, broth, salt, pepper, and a couple of sprigs of rosemary to the pan. I didn't show it in the video, but I also like to add about a tablespoon or two of seedless blackberry jam to the au jus. Simmer over medium low heat for 7 - 10 minutes stirring frequently. Pour into a serving bowl.After 20 to 30 minutes of resting the meat, now it's time to carve the roast. First cut off and remove the netting and slice the meat against the grain into your desired thickness.I served this with roasted potatoes, topped with the au jus. It was amazing!Enjoy!Kitchen equipment: http://www.cooking-mexican-recipes.com/mexican-online-store.htmlThanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: https://youtu.be/0s-bizV8qYEMusic by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode
