Rosemary-Thyme Roasted Leg of Lamb

As Executive Chef  for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina and in particular heritage breed meats.  For this recipe using a leg of lamb (found at most neighborhood butcher shops or grocery stores) he uses a St. Croix heritage breed lamb from Doko Farm in Blythewood, SC.  Everything on the menu at Motor Supply Co. Bistro is either provided from local farms or house-made, such as stocks and sauces, desserts and house-butchered and smoked meats.  Try serving this leg of lamb with Creamy Southern Rutabaga Smash, Smoky Brussels Sprout Bacon Hash and Cranberry Lamb Jus.  It’s a simple dinner party waiting to happen.

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Rosemary-Thyme Roasted Leg of Lamb

[columns_row width=”third-and-two-thirds”] [column]Ingredients

  • 1 tied, boned leg of lamb
  • 1 bunch fresh thyme, finely chopped
  • 1 sprig fresh rosemary, finely chopped
  • 1 cup fresh cranberries (frozen, thawed is fine)
  • Olive oil
  • Salt/pepper to taste
  • 2 cups red wine
  • 1 Tablespoon butter
[/column] [column]Directions

Preheat oven to 275 degrees. Rub the leg with olive oil and apply salt, pepper and half of the chopped herbs. In a large sauté pan on high heat, sear the lamb on all sides to golden-brown, being careful not to burn. Rub once more with olive oil and transfer to a roasting pan with a rack. Roast in the oven at 275 degrees for about 45 minutes to 1 hour until internal temperature reaches 135 degrees. Take out of oven and out of roasting pan to let rest for 30 minutes. Serves 6-8.

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Cranberry Lamb Jus


Add cranberries to the drippings in the roasting pan and put back in oven for about 20 minutes. Deglaze drippings with red wine and sherry vinegar, scraping the fond on the bottom of pan. Reduce to thicken and finish with butter.


Recipe by Executive Chef Wesley Fulmer, Motor Supply Bistro Co., Columbia, SC

Photography by Forrest Clonts