Simply Spring with Aussie Leg of Lamb

Preparing an Aussie Leg of Lamb for your Spring Party is easier than you think with my Tips for the Best Aussie Leg of Lamb EVER! In partnership with Aussie Lamb. #BeAussome #SimplySpring

What Marks Spring for You? For me, Spring begins the minute I see artichokes and asparagus in the produce aisle, and Aussie Lamb at the meat counter! Toss in a few bunnies and birdies decorating everything and I am convinced a new season has begun and it’s time for a Spring Party!

The beauties of Spring make it so easy to entertain with refreshing colors and flavors that bring freshness to the soul! I will encourage you that no matter what Spring Fling you are cooking for this season keep it simple by serving Aussie Lamb!

For additional #SimplySpring Aussie Lamb recipes head to True Aussie!

Tips for the Best Aussie Leg of Lamb EVER!

Choose Aussie Lamb! I choose Aussie Lamb because it’s mild in taste, naturally lean and tender! Aussie Lamb is free-range and naturally feeds on the abundant pasturelands in Australia. Plus, Aussie Lamb is free of artificial additives and Hormone Growth Promotants (HGPs), a supplement that contains natural or synthetic hormones used to improve growth rates.
Bring lamb to room temperature! Remove lamb from refrigerator 1-2 hours before roasting to ensure even cooking.
Marinade lamb for 8-12 hours! Don’t leave lamb in a marination for too long! When marinade has lots of acid and salt the protein in the lamb will break down and destroy the texture of the meat.
Use a meat thermometer! For a medium-rare leg of lamb, cook until the internal temperature is between 128°F and 135°F (about 20 minutes per pound), and for a medium leg of lamb, cook until the internal temperature is between 135°F and 140°F (about 25 minutes per pound).
Watch the Clock! Grassfed lamb requires about 30% less cooking time.
Rest the leg of lamb 20 minutes! The savory delicious lamb juices need to redistribute throughout the meat so hands off until the lamb rests!
Slice the lamb across the grain! The grain of the meat refers to the direction in which the muscle fibers run. Always slice lamb against the grain, cutting across the muscle fibers rather than with them.

Where to Buy Aussie Lamb! In Southern California, I buy Aussie lamb at Costco, Aldi's, or Vons (Safeway). Check out where you can buy True Aussie through this link!

Spring Fling Lemon Thyme Aussie Leg of Lamb

Ingredients:

1/2 cup extra-virgin olive oil

1 lemon, finely grate zest and juice 1/4 cup juice

2 tablespoons Dijon Mustard

6 garlic cloves, minced

2 tablespoons fresh thyme leaves

2 teaspoons salt

1 teaspoon black pepper

1 (4 1/2- to 5-lb) Aussie Butterflied Boneless Leg of Lamb, trimmed of fat, rolled and tied

Instruction:

In a 1-gallon resealable plastic bag combine oil, lemon zest, mustard, garlic, thyme, salt and pepper. Place the lamb into the marination and refrigerate for 4 hours to overnight. Turn the lamb a few times during marination time.

Preheat the oven to 425°F. Remove the lamb from the marinade and pat dry with a paper towel. Season all sides of lamb with salt and pepper. Transfer lamb, fatty side up, on a rack in a roasting pan. Place roasting pan in the the center of the oven land bake 25 minutes.

Lower temperature oven to 350°F and bake 12-14 minutes per pound of meat, about 35-45 minutes, or until meat reaches 125 -128°F on an instant-read thermometer. Remove the lamb from the oven, turn the fat side down to help redistribute juices, and cover loosely with foil. Rest the lamb 20 minutes before carving. Cut the lamb across the rain into slices. Serves: 8-12