Lamb, Oven Roasted Boneless Leg With Fresh Oregano

Brined in four cups liquid

                        1 Cup Warm Water

                        ¼ Cup Sugar

                        ½ Cup Mint Jelly

                        2 TBS Salt

                        1 TBS Garlic Powder

                        1 TBS Onion Powder

                        2 TBS Chopped Fresh Mint                   

Combine until sugar, jelly and salt is dissolved

Add:

½    Cup Cider Vinegar

2 ½ Cups Ice Water

Untie boneless leg of lamb and put in zip bag with the brining liquid.  Let rest in fridge for 1 to 4 hours

 Make a dry rub by mixing together:

2 TBS Chopped Fresh Oregano

2 Tsps Garlic Powder

2Tsps Crushed Dried Rosemary or Chopped Fresh Rosemary

2 Tsps Dried Thyme or Chopped Fresh Thyme

Fresh Ground Pepper to Taste

Note:  Do not add salt to the rub, as the lamb has already absorbed enough from the brine.

While the lamb is brining make a basting sauce to use during roasting.  We will add the pan drippings after roasting and turn the sauce into a serving sauce.  In a non-stick sauté pan combine:

 2 TBS Olive Oil

2 Thinly Sliced Shallots

3 Chopped Garlic Cloves

Sauté on medium high heat for about 3 minutes or until shallots and garlic are golden

Add:

2 TBS Chopped Fresh Oregano

2 TBS Chopped Fresh Mint Leaves

Chopped Fresh Ground Pepper to taste

Sea Salt or Kosher Salt to taste

Sauté on medium high heat for another 1 – 2 minutes

Add:

½ bottle of good dry white wine

2 Cups Chicken or Lamb Stock

¼ Cup Mint Jelly

Bring to a boil, reduce heat to medium low and reduce to about 1 Cup, stirring occasionally

 Take lamb out of brine and pat dry.  Lay flat and coat both sides lightly with olive oil.  Take a large pinch of the dry rub and sprinkle on the inside of the lamb.  Gently rub into meat.  Add more as needed to cover inside.  Flip lamb over and do the same to the outside of the meat.  Roll meat up and tie with kitchen string.

 Place meat in roasting pan just large enough for roast, fat side down.  Pour basting sauce over meat.  Place uncovered in 450 degree oven.  Baste every 15 to 20 minutes.  Turn roast over with fat side up after about 20 to 30 minutes. 

 Depending on the size of the roast, continue roasting and basting for another 30 to 45 minutes or until meat thermometer reaches 130 degrees in thickest part of roast.  Remove roast to carving board and loosely cover with tin foil.  Let rest for 10 minutes.

 Pour pan juices back into non-stick sauté pan.  Cook over medium heat until reduced and slightly thickened, stirring often.  Re-season with salt and pepper to taste.

Slice lamb, place on serving platter and pour sauce over meat.  Garnish with fresh oregano and/or rosemary.