Rosemary Roasted Leg of Lamb with Sundried Tomato and Mint Relish

Serving Size: 10-12

Rosemary Roasted Leg of Lamb with Sundried Tomato and Mint Relish

Preparation

Preheat oven to 400°F. Arrange chopped celery, onion and carrot in a roasting pan. Season the lamb
generously with rosemary, salt, pepper, and oil. Place lamb on top of vegetables and place in oven. Roast
for 20 minutes to sear the outside of the meat, then lower the oven temperature to 350°F and continue
to cook 30 minutes longer. Remove once internal temperature has reached 135°F. Allow the meat to
rest, remove string, and thinly slice meat against the grain when ready to serve. Meanwhile, in a large
bowl combine the tomato, minced celery, peppers, onions, and Kosher salt. Place in a strainer over a
large bowl and allow the moisture to drain from the vegetables for at least an hour. In a large saucepan
combine sugar, pepper, cloves, mustard seed, and vinegar. Bring to a boil, reduce heat and reduce the
liquid by 2/3. Remove from heat and add the tomato mixture. Place the mixture in a bowl over ice to
cool down. When cool, add the mint and adjust the seasoning with salt and pepper. To serve, place a
generous spoonful of Tomato and Mint Relish on top of the sliced meat.

Ingredients

  • 1 each Carrot, celery and onion, chopped
  • 1 each Whole leg of lamb, boneless, tied for roasting
  • 2 bunches Rosemary, picked and chopped
  • 2 cups Sundried tomatoes, chopped
  • ¾ cup Celery, minced
  • ¾ cup Green bell pepper, minced
  • ¾ cup Yellow onion, minced
  • 3 tablespoons Kosher salt
  • 2 cups Sugar
  • 1½ teaspoons Black pepper
  • 3/8 teaspoon Ground clove
  • 3 teaspoons Mustard seed
  • 2 cups Apple cider vinegar
  • 1 cup Fresh grated horseradish
  • 3 bunches Mint, picked and minced
  • Extra virgin olive oil
  • Salt and pepper to taste

Category
Entrees