Lamb

Roast Leg of Lamb

Roast leg of lamb is the perfect meal to highlight a special occasion, or even for a simply delicious Sunday dinner

I’m starting out with a boneless 2 1/2 pound leg of lamb

Now if it was handled right at the store, it will have a butchers string net around it to hold it together during cooking (make sure you leave this on).  Also let the lamb rest at room temperature for at least an hour before cooking

Preheat your oven to 450 F to start

I’m going to roast the lamb on a bed of veggies

So you will need 1 medium onion, 1 celery stalk and 1 carrot.  No need to peel the carrot since these are just to keep the roast off the bottom of the pan and flavor the gravy you will make afterwards

Cut everyone up

Place in a roasting pan or an oven proof pan (I’m using my cast iron)

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Lay your roast on top of the vegetables, fat side up

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Next let’s work on some seasoning for the roast

You will need 4 garlic cloves, 2-3 sprigs of fresh rosemary, 2 tablespoons of extra virgin olive oil and 1 teaspoon each of kosher salt and ground black pepper

Peel your garlic, remove the rosemary leaves and dicard the stems, then place all these ingredients into a food processor and pulse  until well combined

Rub the herb and garlic mixture all over the lamb

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I like to add a little liquid to the pan, to help with the gravy later on

So you will need 1 cup of dry red wine (I used a Cabernet) and 1 cup of stock

Place your roast in a 450 F preheated oven for 10-15 minutes to get a sear going on the outside

Reduce the heat to 325 F and cook for another 40-50 minutes or until a thermometer inserted into the thickest part reads 130 F for medium

Remove your roast from the oven and let rest for 10-15 minutes before slicing

The meat will cook as it rests so be sure to judge the timing properly

Now you may want to sit down for this next bit of information…..when you cut the netting off, some of your herbs may fall off the roast

Please don’t flee the kitchen screaming, just scoop them back up and place them back on the roast, they have already imparted a lot of their awesome flavor anyway at this point

It will be okay

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While the meat rests (it’s worked hard), let’s start on a gravy

Put your pan of drippings on the stove, add in 1 tablespoon of Gravy Master and bring to a rapid boil.  Scrape up any bits from the bottom (this will add more flavor to the gravy )

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Strain the liquids into a pot and discard the veggies. Bring the gravy to another boil

TIP: Any juice that has exited the roast while it rests would really add flavor to the gravy, so pour it in

In a separate pot, melt 2 tablespoons of butter, whisk in 1/4 cup of flour (or less depending on the amount of liquid, you don’t want to taste the flour)

Combine and cook until the mixture or Roux lightly browns

Stir into your gravy until it is slightly thickened

Slice the roast thinly

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We served this with Mashed Potatoes with Caramelized Onions!

BAAAAAAAA!

Roast Leg of Lamb

Enjoy!!!

Simply Sundays! ~ Roast Leg of Lamb

  • Servings: 6-8
  • Time: Prep 15 Min, Cook 1 hour
  • Difficulty: Medium
  • Print

Ingredients

2 1/2 pound boneless leg of lamb

1 medium onion

1 celery stalk

1 carrot

4 garlic cloves

2-3 sprigs of fresh rosemary

1 teaspoon of kosher salt

1 teaspoon of ground black pepper

2 tablespoons of olive oil

1 cup of dry red wine (I used a Cabernet)

1 cup of stock

2 tablespoons of butter

1/4 cup of flour

Directions

Preheat your oven to 450 F to start

Take 1 medium onion, 1 celery stalk and 1 carrot.  No need to peel the carrot since these are just to keep the roast off the bottom of the pan and flavor the gravy you will make afterwards.  Cut everyone up and place in a roasting pan or an oven proof pan.  Lay your roast on top of the vegetables fat side up

Put 4 garlic cloves, 2-3 sprigs of fresh rosemary, 2 tablespoons of extra virgin olive oil and 1 teaspoon each of kosher salt and ground black pepper in a food processor and pulse until well combined. Rub the herb and spice mixture all over the lamb.  Add 1 cup of dry red wine and 1 cup of stock to the pan

Place your roast in a 450 F preheated oven for 10-15 minutes to get a sear going on the outside.  Reduce the heat to 325 F and cook for another 40-50 minutes or until a thermometer inserted into the thickest part reads 130 for medium. Remove your roast from the oven and let rest for 10-15 minutes before slicing.  The meat will cook as it rests so be sure to judge the timing properly

Put your pan of drippings on the stove, add in 1 tablespoon of gravy master and bring to a rapid boil.  Scrape up any bits from the bottom (this will add more flavor to the gravy ). Strain the liquids into a pot and discard the veggies. Bring the gravy to another boil.  In a separate pot, melt 2 tablespoons of butter, whisk in 1/4 cup of flour (or less depending on the liquid, you don’t want to taste the flour).  Combine and cook until the mixture or Roux lightly browns.  Stir into your gravy until it is slightly thickened

Slice the roast thinly and serve

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