In the book RONIA THE ROBBER’S DAUGHTER, there are plenty of hearty meat dishes, but the one that stood out to me most was the leg of lamb. . . maybe because Matt the robber chief flings it across the room in a fit of fury when he learns Ronia has made friends with his arch enemy’s son! 😆 At the time when I read RONIA, I only knew one lamb recipe (lamb stew with dried plums from THE HUNGER GAMES), so I relished the idea of adding something so impressive as leg of lamb to my repertoire. Plus, Father’s Day was coming up, and I knew there was nothing my husband would love more than a giant roast as a present.
Today’s dish is a combination of two recipes I found online. The first is from Damn Delicious, which I chose because I liked the simplicity of the method and the shorter cook time (lots of recipes I saw called for cooking the meat for hours and hours). I also drew from a Norwegian method I found on Nordic Provisions, which calls for inserting garlic slices into the meat. I liked the idea of including some Scandinavian influence, since RONIA THE ROBBER’S DAUGHTER is set in a fantasy version of Scandinavia.
This is the biggest piece o’ meat I’ve cooked in a LONG time, and boy was it impressive when it came out of the oven! It was also ultra juicy and fragrant, with just the right amount of garlic and rosemary. Of course, a roast like this isn’t something you’d make every day, but I could 100% see myself making it Easter or Christmas to serve a crowd . . . or if I need to feed a fort full of robbers! 😉