IS LEG OF LAMB KOSHER RECIPES

Steps:

• Preheat the oven to 350 degrees With the tip of a sharp knife, pierce the lamb every 2 inches and insert the garlic.  While the knife holds the slit open, sprinkle salt and cracked pepper into the roast.  Season the entire lamb with additional salt, pepper, oregano and the juice of 1 lemon.  Place the squeezed lemon in the bottom of the roasting pan and add ½ cup of water. Roast the lamb for 25 minutes per pound, or until a meat thermometer inserted in the roast reads 150 Remove the lamb from the roasting pan and cover with foil; it will gain 5 to 10 degrees while it rests. Raise the oven temperature to 400 degrees and add the potatoes and ½ cup water to the roasting pan. Cook for 45 to 60 minutes, checking the pan every 20 minutes to see if additional water is needed to prevent the potatoes from scorching and to create the sauce. When the potatoes are crisp on the outside and fork tender on the inside, they are done. Slice the lamb and place in the pan juices and reheat if necessary until warmed through. You can squeeze additional lemon juice into the pan if you prefer a more tart flavor.

Steps:

• Preheat the oven to 375°. In a large skillet, heat 1/4 cup of the oil until shimmering. Add the lamb and cook over moderately high heat, turning occasionally, until browned, 8 minutes. Transfer to a medium baking dish. Season with pepper; let stand for 10 minutes.
• Meanwhile, in a medium bowl, combine the 5 cups of kosher salt with the thyme, rosemary and lavender. Add the egg whites and stir until the salt is evenly moistened.
• Pack the salt all over the lamb in the baking dish, leaving no cracks. Roast in the center of the oven for about 50 minutes, until an instant-read thermometer inserted (through the crust) in the roast registers 120° for medium-rare. Let the lamb rest for 10 minutes, then crack the crust and remove it.
• Meanwhile, in a large skillet, heat the remaining 1/2 cup of oil. Add the potatoes, season lightly with salt and cook over moderate heat, turning occasionally, until thoroughly softened but not browned, about 8 minutes. Using a slotted spoon, transfer the potatoes to a platter; season with pepper.
• Remove the strings and carve the meat into thin slices. Serve with the potatoes.