Leg of lamb roast

Here is a common recipe I use for a boneless 5lb roast. Adjust accordingly.

Roast Leg of Lamb with potatoes, carrots and green beans

Ingredients

• 5 lb boneless leg of lamb, rolled
• 3 lb baby medley potatoes, halved
• 2 lb carrots, halved lengthwise and cut into 2 inch pieces
• 1 lb fresh green beans, ends trimmed
• 1 pod elephant garlic, cleaned, trimmed and cloves halved
• 1 medium red onion, halved and cut into fifths
• 4/3oz fresh rosemary, 2/3 oz chopped, 2/3 left on sprigs
• Zest from 1 large lemon
• 1 ¼ cup extra virgin olive oil
• 3 tbsp minced garlic
• 2 tsp cracked black pepper
• 1 tsp salt

Preparation & Cooking

• Bring lamb to room temperature.
• Make marinade for lamb: combine 1 cup evoo, 2/3 oz rosemary chopped, minced garlic, and 1 tsp cracked black pepper and rub on leg of lamb. Set aside.
• Place large cast iron skillet in center of oven on bottom rack lined with foil.
• Preheat oven to 400F.
• Add halved potatoes to dutch oven and cover with water. Add salt and bring to boil.
• Boil potatoes for 5 minutes and drain.
• In large bowl combine parboiled potatoes, carrots, green beans, onions and elephant garlic and 2/3 oz fresh rosemary sprigs. Add remaining marinade from lamb and ¼ cup olive oil and 1 tsp cracked black pepper. Mix well.
• Remove the cast iron skillet from oven and add the potatoes and vegetables ensuring none of the rosemary sprigs are on top. Return to oven in the same position to catch the juices from the lamb.
• Place leg of lamb directly on top oven rack directly over cast iron skillet. And cook for 20 minutes at 400F. Reduce temperature to 350F and cook for 1 hour 20 minutes or until lamb has reached internal temperature of 130F.
• Remove lamb from oven and let rest for 15 minutes then carve.
• Remove cast iron skillet with potatoes and vegetables and serve.

And here's what to do if you have leftover lamb:

One medium onion, chopped
One medium tomato, chopped
One large zucchini, chopped
One can chickpeas, drained
One package feta cheese
One box phyllo dough
Olive oil
Leftover lamb

Sauté the onions in olive oil for five minutes over medium heat. Add the tomatoes and zucchini and sauté for ten more minutes. Remove from heat and let cool to room temperature.

Unroll the phyllo dough, in stacks of 4-5 sheets at a time. Brush lightly with olive oil. Add lamb, chickpeas, feta cheese, and the aforementioned sauteed vegetables, and wrap the phyllo around them to make a pocket. Bake the pockets at 350 for 20-25 minutes. Serve with cucumber sauce or mint yogurt.

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And here's what to do if you have leftover lamb:

One medium onion, chopped
One medium tomato, chopped
One large zucchini, chopped
One can chickpeas, drained
One package feta cheese
One box phyllo dough
Olive oil
Leftover lamb

Sauté the onions in olive oil for five minutes over medium heat. Add the tomatoes and zucchini and sauté for ten more minutes. Remove from heat and let cool to room temperature.

Unroll the phyllo dough, in stacks of 4-5 sheets at a time. Brush lightly with olive oil. Add lamb, chickpeas, feta cheese, and the aforementioned sauteed vegetables, and wrap the phyllo around them to make a pocket. Bake the pockets at 350 for 20-25 minutes. Serve with cucumber sauce or mint yogurt.

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Giant lamb Samosa or Punjabi Hot Pocket?

I'd add a bunch of fresh squeezed lemon juice to that marinade. There are also jumbo size zip lock bags that are big enough to hold a leg of lamb, perfect for marination.

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Punjabi Hot Pocket?

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Basically.

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Is it really necessary to bring the meat to room temp?

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I always do. It allows the roast to cook more evenly throughout. Science.