John Besh’s Leg of Lamb a la Pitts

This recipe comes to us from the land of Pitts, so I’ll let him take it from here:

“I made this over the weekend. It’s really simple but extremely rowdy. Use the drippings to make a basic pan sauce.”

Sold! And my new band name is “really simple but extremely rowdy.”
————–

thehungrysoutherner.com

1 6-7 lb bone in leg of lamb
salt & pepper
2 tsp crushed red pepper flakes
olive oil
2 sprigs rosemary leaves, chopped
2 sprigs marjoram leaves, chopped
1 onion, chopped
2 carrots peeled and chopped
2 cloves garlic, minced
zest of 1 lemon

  1. Preheat oven to 450. Rub lamb all over heavily with salt pepper and red pepper, then rub it all over with olive oil and the herbs.
  2. Scatter the chopped vegetables and garlic in the bottom of big roasting pan. Set lamb on top of the vegetables, sprinkle lemon zest over top of lamb.
  3. Put it in the oven and turn it down to 250. Roast lamb until internal temp is 135. Take it out, rest for 10-15 minutes.
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2 Comments

Filed under Lamb, Main Course, Meat, Special Occasion

2 responses to “John Besh’s Leg of Lamb a la Pitts

  1. Justin Pitts

    Been a while since I get a post. There will be more to follow. Maybe the entire John Besh catalog.

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