Easy, uncomplicated, hearty food is the norm in lots of farm kitchens.
Here’s a simple recipe I use for roasting a leg of lamb. Something my family has had many times over the years on cold rainy evenings.
Roasted Leg of Lamb
1/4 cup light oil (olive, sunflower, vegetable oil)
4 cloves chopped garlic
2 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons basil
1 tablespoon thyme
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness
1 lemon, juiced
1. Mix oil, garlic, salt, pepper, basil and thyme; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
2. Adjust oven rack to upper or upper-middle position (depending on lamb’s thickness) and preheat broiler on high for at least 10 minutes.
3. Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
4. Heat oven to 325 degrees. Place a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees.
5. As soon as lamb comes out of the oven, squeeze on lemon juice. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.
You can fill out the meal with your choice of vegetables.
I usually wash some root vegetables but leave the skin on, like potatoes, carrots and beets, cut in half or in large 2″ chunks and place around the roast as it is in the oven for that last hour. Scooping them out when a knife easily penetrates the skin and placing all together in a big serving bowl.
There’s also usually enough drippings to make gravy as well. Just add a cup or two of water to the pan and bring to a boil, slowly stirring in a rue of corn starch and water until it thickens. Yum!