Honey-glazed, herb-crusted whole leg of lamb

Christmas must really be in the minds of Filipinos because requests for Noche Buena ideas are pouring in. Not surprising, actually, considering that they’re playing Christmas carols in supermarkets and queso de bola and ham in festive holiday packaging are already lining the shelves. The subliminal effect is just tremendous and it’s hard not to think about family reunions centered around delicious meals.

The thing is, I’m probably the last person to ask about traditional Noche Buena dishes because Christmas in our house is anything but traditional. Only once during the last 15 years did we have a whole leg of ham and it’s something we never repeated because my daughters complained about all the ham-laden dishes that I cooked for two weeks after New Year as I grappled with all the leftovers. In a household of four, it wasn’t exactly a good idea to buy such a huge piece of ham, so, after that, we’d only buy a kilo or so.

Even with main dishes, I always strayed away from the traditional. There was one Christmas when we had grilled ox tongue. Another time, it was a sweet pata stew. Last year, I was sick, no one cooked, so my husband and daughters had hotdogs and bread.

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It’s not the food that matters but the togetherness, after all, although I must say that it never hurts for any get-together, casual or formal, impromptu or planned, to be accompanied by good food. If you’re planning a meal for about ten people and you don’t want to stress over too many pots and pans to cook, here’s an idea “? a whole leg of lamb. Roast it then serve it with hearty side dishes like baked potatoes, mashed potatoes, a good salad and crusty bread or rice.

Ingredients

  • a whole leg of lamb (2.5 to 3.5 kilograms)
    ½ c. of grainy mustard
    2 tbsps. of dried rosemary
    2 tsps. of dried thyme
    salt
    pepper
    ½ c. of honey
    Preheat the oven to 450F.

Instructions

  1. Thaw the leg of lamb. Wash and pat dry with paper towels. Coat the entire surface with the grainy mustard. Sprinkle the rosemary and thyme over the mustard then pat to make sure that the herbs don’t fall off. Sprinkle liberally with salt and freshly-ground pepper.

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    Place the leg of lamb on a roasting rack and pop into the oven. Cook at 450oF for 30 minutes then lower the heat to 350oF and continue cooking. Thirty minutes per pound is the formula I use and it hasn’t failed me yet. Or, you can use a meat thermometer, insert it at the thickest part of the meat without touching the bone. Depending on how rare you want your meat (roast lamb is best when the meat is still pink at the center), the leg of lamb is ready when the thermometer registers an internal temperature of 140oF to 160oF. Take the lamb out of the oven and brush all over with honey.

    Now, here’s the most important part. After taking the lamb out of the oven, let it rest uncovered for about half an hour before cutting. Resting allows the juices to settle and for the meat to re-absorb the juices so that they don’t drip off when the meat is cut. Ergo, you get moist meat. Trust me, patience gets well rewarded in this case. And don’t worry about the meat getting cold. Meat that thick takes a long time to turn cold.

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    After the meat has rested, take your knife and start slicing and carving, making sure that every slice has some of the wonderful crust. For an informal set-up, you can place all the sliced meat on a platter and let everyone get his share buffet-style. Or, you can place the slices directly on the individual dinner plates for a more formal approach.

Cooking time (duration): 2 and 1/2 hours or more, depending on the weight of the lamb leg

Number of servings (yield): 8 to 12





Comments

  1. peterb says

    Looks great Connie! Something to consider for the holidays. Problem is, i did try to cook a leg of lamb before but it was undercooked. I didn’t have a meat thermometer then and i don’t think i followed the “30 minutes per pound”. After eating the cooked parts, i just cut it up and made it into several other dishes.

  2. says

    peterb, it’s really supposed to be pink at the center. If you prefer it well-done, 35 minutes per pound might do it.

    Liza, bought mine from S&R (imported from New Zealand). Shopwise (imported from Australia) also sells them.

  3. mareza says

    i’m don’t have the taste for lamb on regular basis nor holidays due the gamey taste. i do however went fo rcooking class and it was really good.we stuck so much galic on the leg of lamb .
    we also stayed with a couple in new zealand who owns 1000 of them
    sheep for our homestay tour and had the best leg of lamb i ever tasted.
    she cooked it for 6 hours on low setting,

  4. RobKSA says

    Since no pork here in Saudi Arabia, this is a good idea for Christmas. I have one question re: the thermometer. I bought one but I don’t know how use it. Do I stick the thermometer on the lamb or turkey and let it cook with the meat in the oven, or do I check the temperature after the stated time, like after 35 minutes? Thanks Connie!

    • says

      Yes, it stays inserted into the meat while cooking. Position it so that you can peek through the glass oven door so you can check the internal temperature of the meat.

  5. Cha says

    Wow, i love this! I’ve been craving for lamb for so long now. Ms. Connie, hope you don’t mind me asking, how much did the lamb cost? I have no idea of price ranges of lambs here in the Philippines. We used to get it for free in saudi. Lol!

    Thanks in advance Ms. Connie!And more power to this website!=)

  6. RiaBell says

    Hi Ms. Connie!

    Do you have the recipe for sweet ham which is common in noche buena? All I can find here is salty or tasteless hams :(

    Thanks in advance!! More power!

  7. Leah says

    If the lamb is 4 lbs would that be 30 min at 450 and 1 1/2 hours at 350 or 1/2 hour at at 450 plus 2 hours. I have tried this recipe before and it was fantastic. Thanks for your help.

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