Roast Leg of Lamb
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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 3 Tbsp fresh minced rosemary 1 Tbsp Fresh minced oregano salt and pepper |
GRAVY:
1/4 cup chopped fresh herbs, mixture of rosemary, oregano, and parsley 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.
Add oil, lemon juice, garlic, and herb blend to a jar with a lid. Shake until well mixed.
Slowly pour mixture over lamb to cover completely.
Sprinkle salt and pepper over lamb.
Place the lamb in the oven and roast for 30 minutes. Baste.
Reduce temperature to 350 F and continue roasting for about 1 hour.
Use a 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 the roasting pan on the stove over medium heat.
Add butter and herb mix to pan and stir, gently scraping the 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 the desired consistency.
Serve with mint jelly.
LAMB:
Preheat oven to 400 F.
Place the lamb in a roasting pan.
Add oil, lemon juice, garlic, and herb blend to a jar with a lid. Shake until well mixed.
Slowly pour mixture over lamb to cover completely.
Sprinkle salt and pepper over lamb.
Place the lamb in the oven and roast for 30 minutes. Baste.
Reduce temperature to 350 F and continue roasting for about 1 hour.
Use a 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 the roasting pan on the stove over medium heat.
Add butter and herb mix to pan and stir, gently scraping the 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 the desired consistency.
Serve with mint jelly.