E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Leg of Lamb with Herb Butter Derek Wolf | April 19, 2019 Lathered in butter and herbs, this leg of lamb is one to remember for any special occasion. Just add some potatoes, carrots, and veggies to your Fish Pan while cooking, and you have a whole meal ready to go. Level Intermediate Prep Time 30 minutes Cook Time 1.5 hours Serves 4-8 Cook it With Our Fish Pan Ingredients Leg of Lamb 1 bone-in leg of lamb (about six pounds) 3 cups potatoes, cubed 1 cup vegetable broth ½ cup white wine 1 lemon, cut in half Olive oil Salt and pepper, to taste Herb Butter 16 ounces, softened butter, about 4 sticks ½ cup parsley, chopped ¼ cup basil, chopped 6 cloves of garlic, minced Salt and pepper, to taste Directions In a bowl, add softened butter, parsley, basil, garlic, salt and pepper. Mix thoroughly. Score the outside of the leg of lamb by gently slicing a crisscross pattern on the outside fat layer. Lather in the herb butter mixture and place in a Lodge Fish Pan. Add cubed potatoes with olive oil, salt and pepper to pan. Spread out evenly. Next, add vegetable broth, white wine & lemon half. Add more broth and wine throughout cook to prevent burning. Preheat grill to 350 degrees Fahrenheit. Add Fish Pan with leg of lamb. Let lamb leg cook for 90 minutes, or until internal temperature reaches 130 degrees Fahrenheit (medium rare). Once done, remove leg of lamb from the fish pan and let it rest for 20 minutes. Continue to cook potatoes in the juices inside the pan until they are done. Slice leg of lamb and serve. Contributed By: Derek Wolf Derek Wolf is an open fire cooking enthusiast and founder of the brand Over the Fire Cooking. His mission is to bring fire, food, and people together and answer the question: "How can we make simple and delicious food over an open fire?" We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Leg of Lamb with Herb Butter Derek Wolf | April 19, 2019 Lathered in butter and herbs, this leg of lamb is one to remember for any special occasion. Just add some potatoes, carrots, and veggies to your Fish Pan while cooking, and you have a whole meal ready to go. Level Intermediate Prep Time 30 minutes Cook Time 1.5 hours Serves 4-8 Cook it With Our Fish Pan Ingredients Leg of Lamb 1 bone-in leg of lamb (about six pounds) 3 cups potatoes, cubed 1 cup vegetable broth ½ cup white wine 1 lemon, cut in half Olive oil Salt and pepper, to taste Herb Butter 16 ounces, softened butter, about 4 sticks ½ cup parsley, chopped ¼ cup basil, chopped 6 cloves of garlic, minced Salt and pepper, to taste Directions In a bowl, add softened butter, parsley, basil, garlic, salt and pepper. Mix thoroughly. Score the outside of the leg of lamb by gently slicing a crisscross pattern on the outside fat layer. Lather in the herb butter mixture and place in a Lodge Fish Pan. Add cubed potatoes with olive oil, salt and pepper to pan. Spread out evenly. Next, add vegetable broth, white wine & lemon half. Add more broth and wine throughout cook to prevent burning. Preheat grill to 350 degrees Fahrenheit. Add Fish Pan with leg of lamb. Let lamb leg cook for 90 minutes, or until internal temperature reaches 130 degrees Fahrenheit (medium rare). Once done, remove leg of lamb from the fish pan and let it rest for 20 minutes. Continue to cook potatoes in the juices inside the pan until they are done. Slice leg of lamb and serve. Contributed By: Derek Wolf Derek Wolf is an open fire cooking enthusiast and founder of the brand Over the Fire Cooking. His mission is to bring fire, food, and people together and answer the question: "How can we make simple and delicious food over an open fire?" We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
