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Double U Ranch - Springtime Lamb Recipe from Oregon

© Sue Barton

I absolutely adore lamb and often prepare it for Easter brunch with my family instead of ham or turkey. This recipe comes from the Double U Ranch which raises both spring and fall lambs. They are then range fed in the fresh, clean pastures of Eastern Oregon. Double U Ranch currently has several options for buying lamb in various cuts. Take a look! If you don't have enough of your own freezer space, it would be cost effective to share this purchase with a friend!

Leg of Lamb with Roasted Potatoes
Double U Livestock (Ione)

Serves: 12
Total Preparation Time: 2 hours 30 minutes

1 6 1/2-pound lamb leg, whole
2 tablespoons chopped parsley
2 teaspoons grated lemon peel
1 1/2 teaspoons dried oregano leaves, crushed
1/2 teaspoon coarsely ground black pepper
olive or salad oil
salt
3 pounds medium-size potatoes
1 tablespoon all-purpose flour
parsley sprigs for garnish


1. Place lamb leg, fat-side up, on small rack in large roasting pan (about 17" by 11 1/2").
2. In cup, combine chopped parsley, lemon peel, oregano, pepper, 1 tablespoon olive or salad oil, and 1 teaspoon salt. Rub mixture over lamb.
3. Insert meat thermometer into thickest part of lamb, being careful that pointed end of thermometer does not touch bone. Roast lamb in 325 degree F oven until meat thermometer reaches 160 degrees F for medium or until of desired doneness, 2 to 2 1/4 hours, basting lamb occasionally with pan drippings.
4. Meanwhile, cut unpeeled potatoes into 1 1/2-inch chunks. In large bowl, toss potatoes with 1 tablespoon olive or salad oil and 1/2 teaspoon salt. After lamb has roasted about 30 minutes, arrange potatoes around lamb in roasting pan. Roast potatoes with lamb, turning them occasionally and basting with pan drippings.
5. When lamb is done, place on warm large platter; arrange potatoes around lamb. Let lamb stand 15 minutes for easier carving.
6. While lamb is standing, prepare gravy: Remove rack from roasting pan. Pour pan drippings into a 2-cup measuring cup; let stand until fat separates from meat juice. Skim 1 tablespoon fat from drippings into 2-quart saucepan; discard any remaining fat. Stir 1 cup water into roasting pan to loosen brown bits; add to meat juice in cup.
7. Into fat in saucepan over medium heat, stir flour and 1/4 teaspoon salt until blended. Gradually stir in meat-juice mixture and cook, stirring constantly, until gravy thickens slightly and boils; boil 1 minute. Pour gravy into gravy boat. Serve gravy with lamb.

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