69
      Friday
      80 / 53
      Saturday
      81 / 59
      Sunday
      84 / 62

      Pulled Leg of Lamb

      3A9863BA6ED643FFB507F0E8537B0FC1
      3A9863BA6ED643FFB507F0E8537B0FC1


      Ingredients:

      3 lbs (approx. weight) Boneless Leg of Lamb

      16-20 oz. Olive Oil

      2 2” Sprigs fresh Rosemary

      1 Lemon

      Salt & Pepper

      Note:
      To make life easier, prepare & cook the lamb days before you want to use it. It freezes and reheats well, too.

      Lamb Directions:

      Remove about 60% of the fat from the roast.  Place the roast in a ziplock bag (or bowl)

      Make the marinade:

      De-stem the Rosemary & chop the greens.  Add greens to the olive oil.  Zest the lemon.  Add the lemon zest & juice from the lemon to the olive oil.  Add a little salt & pepper to the olive oil.  Mix and add marinade to the lamb..  Marinade for 12-18 hours

      To Cook:

      Place lamb and all the marinade in a roasting pan and roast at 350 degrees for about 2-2½ hours (until well done), turning the lamb every ½ hour to prevent it from drying out.

      Remove from the oven and let stand for about ½ hour.

      Pull apart the meat with your hands, removing any remaining fat.

      Reserve some liquids for holding and/or storing the lamb.

      Use immediately, or store the pulled lamb in the liquids and reheat at a later time.

      To Serve as a Sandwich:

      Use some type of rustic style bun or bread (ciabatta works great).

      Add fresh chopped Rosemary to some mayonnaise and spread on the bread.

      Add the pulled lamb.

      Top with crumbled feta and a bit of Romaine lettuce