Colorado is well known worldwide for its high-quality lamb, ranking third in the nation for sheep and lamb production, with over 445,000 raised statewide. Colorado lamb comes from various sheep breeds raised primarily in free-ranging pastures, grazing throughout the summer and fall, and many in the meadows and fields of the High Country.
Lamb is packed with essential nutrients and is an excellent source of protein, zinc, selenium, riboflavin, niacin, vitamin B12, iron, and vitamin B6. A 3-ounce serving of lamb delivers 23 grams of protein – almost 50% of your daily protein needs. Lamb fits easily within the daily fat, saturated fat, and cholesterol recommendations of the Dietary Guidelines for Americans. Lean cuts of American lamb include the leg, loin, and shoulder (American Lamb).
Lamb is a versatile meat used throughout the world in a wide variety of cultures. This Western style traditional recipe is a perfect main dish to host with your Easter gathering or for any other special occasion.
Each month, the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. For April, Chef Jason Morse of 5280 Culinary uses Colorado lamb for this traditional spring dish.
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Colorado Leg of Lamb
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes, with 10 minutes of cooling time.
Ingredients:
5 lb. Boneless leg of lamb, rolled and netted
2 tbsp. Kosher salt
1 tbsp. Ground black pepper
1 tsp. Allspice
1 tsp. Cinnamon
1 tbsp. Granulated onion
2 tbsp. Herbs de Provence, dried
4 tbsp. Olive oil
2 tbsp. Fresh garlic, ground or paste
Preparation Directions:
- Wash all tools before use
- Clean and sanitize all cutting boards and prep surfaces before use
- Read all manufacturer’s instructions before using grills, ranges, ovens and any cooking tools
Cooking Directions:
- Prep all ingredients as listed above.
- Place the lamb on a large cookie sheet and let it rest at room temperature for 20-25 minutes. Meanwhile, preheat the oven to 450°F.
- Mix the salt, pepper, allspice, cinnamon, onion, and herbs together in a small bowl.
- Drizzle the lamb with olive oil and rub all sides to ensure coverage.
- Rub the lamb with crushed garlic, then rub it with the spice mixture on all sides, and allow it to sit for 20 minutes.
- Roast the lamb at 450°F for approximately 12 minutes, flipping as needed to brown all sides.
- Turn the oven down to 325°F and continue to cook the lamb until desired doneness. Cook 20-25 minutes per pound for medium-rare, 145°F internal temperature.
- Remove the lamb from the oven and rest for 10-15 minutes before slicing. The internal temperature of the meat will rise 5-12 degrees while resting.
This dish pairs well with a Sparkle White Wine from Sauvage Spectrum. If you are searching for an alcohol-free beverage to complement this recipe, try a kombucha from Happy Leaf Kombucha in Lakewood. For more information on wine, visit Colorado Wine.
Visit ColoradoProud.org for a complete list of recipes.
