In the heart of TOXYFREE, we cherish the art of bringing purity and tradition to the modern table. Today, we're sharing a recipe that's a tapestry of flavors, textures, and history—a Roast Leg of Lamb with Herbs, inspired by the pastoral elegance of Castile, Spain, and adapted from Stanley A. Fishman's "Tender Grassfed Meat."
A Nod to Castilian Heritage
The Castile region of Spain is celebrated for its roast lamb, a dish that's as much a part of their culture as it is of their cuisine. The lambs graze on herb-rich pastures, creating a taste so unique, it's become legendary worldwide.
Crafting the TOXYFREE Version
While we may not have the same ancient pastures, we can still create a culinary masterpiece. Our recipe layers various types of fats over several days, each adding its own depth of flavor. From beef and lamb fat to water buffalo fat, coconut oil, and our Toxyfree olive oils—this method is a tribute to the old-world technique of marinating, ensuring every fiber of the meat is infused with richness and taste.
The Recipe: Roast Leg of Lamb with Herbs in the Style of Castile
Inspired by Stanley A. Fishman's "Tender Grassfed Meat" (use code TOXYFREE for 10% off everything you purchase from Northstar Bison FOR LIFE!)
- 1 (4-5 lb) leg of lamb, bone-in, with a fat cap
- Assorted fats for marinating (beef fat, lamb fat, water buffalo fat, coconut oil, Toxyfree olive oil, or your choice of pork fat, duck fat, chicken fat, butter, etc.)
- Fresh local herbs (thyme, oregano, rosemary, parsley, and others available locally)
- 2 cloves organic garlic, quartered lengthwise
- 4 cloves organic garlic, finely chopped
- Coarse unrefined sea salt, to taste (Toxyfree salt recommended)
- Leaves from 8 sprigs of fresh organic thyme
- Leaves from 8 sprigs of fresh organic oregano
- Leaves from 2 sprigs of fresh organic rosemary
- Leaves from 4 sprigs of fresh organic parsley
- 1/4 cup unfiltered organic extra virgin olive oil
- Begin by preparing your lamb. Cut 8 deep slits into the top of the lamb leg and insert a garlic sliver into each slit.
- In a bowl, combine the finely chopped garlic with the leaves of thyme, oregano, rosemary, and parsley. Mix these with your chosen fat(s) (gently warmed to a liquid) to create a rich, herb-infused marinade.
- Spoon this herb-flecked fat over the lamb, ensuring it seeps into the slits and coats the surface.
- Over the next few days, periodically reheat the fat in the oven and continue to baste the lamb, building layers of flavor.
- On the day of cooking, preheat your oven to 425 degrees Fahrenheit. Rub the lamb with coarse sea salt, then place it in a roasting pan, setting it atop any remaining herb stems for added aroma.
- Roast for 15 minutes, then baste with the pan drippings. Reduce the heat to 300 degrees Fahrenheit and continue to cook for 30 minutes. Baste again and cook for an additional 30 minutes, or until the lamb is tender and cooked to your liking.
- For an even more flavorful result, slow-cook the lamb in a clay roaster at 225 degrees Fahrenheit for 8 hours, basting occasionally with the herb-infused fat. The unglazed clay roaster imparts flavor, moistness & possibly nutrition.
This Roast Leg of Lamb is more than a meal; it's a celebration of sustainable farming, artisanal cooking, and the joy of sharing a TOXYFREE lifestyle. Each bite is a testament to the care we take in selecting our ingredients and the love we pour into preparing our food.
We invite you to embrace this tradition, to gather your own local herbs, and to choose your fats with care, as you bring this piece of culinary heritage to your table. May it nourish you, body and soul.