Roast Leg of Lamb
When our herb garden is at its peak we will use
3 Tbsp fresh minced rosemary and 1 Tbsp Fresh minced oregano in place of the Herbs de Provence on the lamb
and 1/4 cup chopped fresh herbs, mixture of rosemary, oregano, and parsley in place of the Herbs de Provence in the gravy.
3 Tbsp fresh minced rosemary and 1 Tbsp Fresh minced oregano in place of the Herbs de Provence on the lamb
and 1/4 cup chopped fresh herbs, mixture of rosemary, oregano, and parsley in place of the Herbs de Provence in the gravy.
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What you need:
Lamb: 1 leg of lamb, bone in, about 5-6 pd 1 lemon ½ cup olive oil 8 cloves garlic, minced 2 Tbsp Herbs the Provence salt and pepper Gravy: 1-2 Tbsp Herbs de Provence 2 Tbsp butter 2 Tbsp flour 1 cup red wine chicken stock |
Method:
Lamb:
Preheat oven to 400 F.
Place the lamb in a roasting pan.
In a jar with lid, add oil, lemon juice, garlic, and herb blend. Shake until well mixed.
Slowly pour mixture over lamb to cover completely.
Sprinkle salt and pepper over lamb.
Place the lamb in oven and roast for 30 minutes. Baste.
Reduce temperature to 350 F and continue roasting for about 1 hour.
Use meat thermometer to check temp, med-rare 145˚F, medium 160˚F, or well-done 170˚F.
Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Gravy:
Place roasting pan on stove over medium heat.
Add butter and herb mix to pan and stir, gently scraping bottom, to combine with pan drippings.
Once butter is melted, add flour and stir until blended.
Add red wine, and simmer on low until gravy thickens.
Add chicken stock a little at a time, stirring in between to re-thicken.
Repeat until gravy reaches desired consistency.
Serve with mint jelly.
Lamb:
Preheat oven to 400 F.
Place the lamb in a roasting pan.
In a jar with lid, add oil, lemon juice, garlic, and herb blend. Shake until well mixed.
Slowly pour mixture over lamb to cover completely.
Sprinkle salt and pepper over lamb.
Place the lamb in oven and roast for 30 minutes. Baste.
Reduce temperature to 350 F and continue roasting for about 1 hour.
Use meat thermometer to check temp, med-rare 145˚F, medium 160˚F, or well-done 170˚F.
Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Gravy:
Place roasting pan on stove over medium heat.
Add butter and herb mix to pan and stir, gently scraping bottom, to combine with pan drippings.
Once butter is melted, add flour and stir until blended.
Add red wine, and simmer on low until gravy thickens.
Add chicken stock a little at a time, stirring in between to re-thicken.
Repeat until gravy reaches desired consistency.
Serve with mint jelly.