Ingredients:3 lbs (approx. weight) Boneless Leg of Lamb16-20 oz. Olive Oil2 2" Sprigs fresh Rosemary1 LemonSalt & PepperNote: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 hoursTo Cook:Place lamb and all the marinade in a roasting pan and roast at 350 degrees for about 2-2 1/2 hours (until well done), turning the lamb every 1/2 hour to prevent it from drying out.Remove from the oven and let stand for about 1/2 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
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