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In need of advice on the preparation of a leg of lamb.

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In need of advice on the preparation of a leg of lamb.

theory17 | Dec 4, 2012 08:36 PM

Hey there everyone. I'm entertaining a few friends and will be preparing a leg of lamb. I had initially decided on braising the lamb in my dutch oven (with a Syrah wine and plenty of herbs and garlic). A few friends mentioned how they loved the outer bark texture of lamb when it had been dry roasted. This prompted a change on my part to appease my guests. However, as I love the taste of lamb braised or marinated in wine, I was wondering if I could do this:

I was hoping to marinate the leg of lamb in the wine with garlic cloves, fresh rosemary and thyme twigs. After its bath, I was going to apply a dry rub consisting of salt, pepper, lemon/orange zest, and herbes de provence before roasting it over a bed of mirepoix. Then using the pan drippings, the mirepoix, and the leftover wine (with some chicken stock) to make a pan sauce for the roast. I've never heard of anyone both marinating and using a dry rub, so I'm wondering if this would work at all. The only reason I think it can is because the marinade doesn't consist of any salt or a brine, so it won't be overly salty, the salt comes from the dry rub instead.

Any help would be awesome. :)

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