Tandem roasted leg of lamb with Marsala Mushroom Sauce
1 oven baking bag (19'x23-1/2' turkey size)
4 Tbsp. all-purpose flour
6 to 8 pound boneless leg of lamb
2 Tbsp. extra virgin olive oil
8 cloves fresh garlic, minced
3 tsp. dried thyme leaves
4 tsp. dried rosemary leaves
2 tsp. salt
1 tsp. coarse ground black pepper
1 tsp. Frank Davis Bronzing Mix
1 cup thinly sliced Portabella mushrooms
1/4 cup Marsala wine
1 Tbsp. minced parsley
First, preheat the oven to 325 degrees. Then pour the flour into the oven bag and set it into a roasting pan with two-inch sides.
In the meantime, trim the heavy fat from the leg of lamb, but leave a thin layer still attached.
Then generously brush the lamb all over with the olive oil.
Next, combine the garlic, thyme, rosemary, salt, black pepper, and bronzing mix in a small bowl.
Then using your hands, thoroughly rub down the meat with the herb mixture, being sure to coat it completely all over.
Then, place the seasoned leg into the oven bag, along with the mushrooms, the wine, and the parsley.
At this point, close the bag with the nylon tie, but cut six 1/2-inch slits in the top. Then insert a meat thermometer through the slit into the thickest part of the leg.
All that's left is to bake the lamb until the internal temperature reaches 150 degrees for medium-rare or 160 degrees for medium, which equates to about 2 hours or so. By the way, after it's done, it is a good idea to let the meat stand in the oven bag for at least 15 minutes before carving and serving it.
Oh, yeah, and when it's time to eat, be sure you spoon out lots of the natural au jus over the sauteed rice and peas. Ummmm!