Lamb

Roast Leg of Lamb

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

We bought a 3.5 pound boneless leg of lamb

Typically with a boneless leg of lamb there will be a butcher’s 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


20190331_161533

Preheat your oven to 450 F to start

We are going to roast the lamb on a bed of veggies

We will need 1 onion, 1 carrot and 1 celery stalk

20190331_161949

Peel and slice the onion

Remove the tops and bottoms of the carrot and celery and slice

No real need to peel the carrot since this is just being used to keep the lamb off the bottom of the pan and add flavor to the gravy

20190331_162310

Spread the veggies out on the bottom of an oven proof pan

20190331_162531

Next we will need 4 garlic cloves and 2 fresh sprigs of rosemary

20190331_162830

Remove the rosemary leaves from the stems

Discard the stems

Finely chop the rosemary and garlic and add to a bowl and drizzle in a little olive oil and give it a mix

20190331_163624

Using your fingers rub the mixture all over the lamb

20190331_163805

Next sprinkle the lamb with kosher salt and ground black pepper

20190331_163851

Place the roast on top of the veggies in the pan

20190331_163925

Next we will need some liquid

We used 1 cup of dry red wine (like a Cabernet) and 1 cup of beef stock

Click on our link to make your own Homemade Beef Stock

20190331_164559

Add the wine and stock to the pan

I know what your thinking but don’t worry about the color

I promise you this will make a delicious tasting and good looking gravy!

20190331_164631

And into the oven we go

Sear at 450 F for 15 minutes

20190331_164658

After the 15 minutes are up reduce the heat to 325 F

20190331_170240

Cook for another 40-50 minutes or until a thermometer inserted into the thickest park of the roast registers 130 F for medium

Remove the lamb from the oven and set aside to rest a least 10-15 minutes before slicing

20190331_181237

While the lamb takes a well earned rest, let’s make a gravy

Strain the liquids into a pot and discard the solids

20190331_181544

Add 1/2 cup of stock if needed and bring to a boil

Reduce heat and simmer

20190331_181607

Next we will need 1 tablespoon of Gravy Master, 2 tablespoons of butter and 1/4 cup of flour

20190331_181911

Whisk the Gravy Master into the gravy pot

20190331_183445

Melt the butter in a small pan and add in the flour

20190331_182333

Start whisking the roux until well blended lightly browned

You want to cook out the flour taste

20190331_183030

Whisk a little bit of the roux into the gravy at a time until you get your desired thickness

Remove the gravy from the heat

20190331_183342

Carefully remove the butcher’s netting from the roast before slicing

20190331_183756

Slice thinly and serve with some delicious gravy!

20190331_184422

Enjoy!!!

Simply Sundays! ~ Roast Leg of Lamb

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

3.5 pound boneless leg of lamb

1 onion

1 carrot

1 celery stalk

4 garlic cloves

2 sprigs of fresh rosemary

olive oil

kosher salt

ground black pepper

1 cup of dry red wine (like a Cabernet)

1 cup of beef stock

1 tablespoon of Gravy Master

2 tablespoons of butter

1/4 cup of flour

Directions

Take the lamb out of the refrigerator and let it rest for an hour before cooking.  Preheat your oven to 450 F to start

In an oven proof pan place 1 onion peeled and sliced along with 1 sliced carrot and celery stalk.  Finely chop 4 garlic cloves and the leaves of two fresh rosemary sprigs and place in a bowl.  Drizzle with olive oil.  Using your fingers rub the mixture all over the lamb

Sprinkle the lamb with kosher salt and ground black pepper.  Place the roast on top of the veggies in the pan.  Place into the oven at 450 F for 15 minutes.  After the 15 minutes are up reduce the heat to 325 F

Cook for another 40-50 minutes or until a thermometer inserted into the thickest park of the roast registers 130 F for medium.  Remove the lamb from the oven and set aside to rest a least 10-15 minutes before slicing

Strain the liquids from the roasting pan into a pot and discard the solids. Add 1/2 cup of stock if needed and bring to a boil.  Reduce heat and simmer.  Whisk 1 tablespoon of Gravy Master into the pot

In a separate pan melt 2 tablespoons of butter and add in 1/4 cup of flour.  Melt the butter in a small pan and add in the flour.  Start whisking the flour and butter mixture (roux) until well blended lightly browned

Whisk a little bit of the roux into the gravy at a time until you get your desired thickness.  Remove the gravy from the heat.  Carefully remove the butchers netting from the roast before slicing

Slice thinly and serve with gravy

Tools used to make this recipe

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Mini Prep Glass Bowl

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

OXO Good Grips Flat Wire Whisk

© Simply Sundays 2019
All rights reserved

 

10 comments on “Roast Leg of Lamb

  1. I agree, roast one lamb leg and make everyone happy! Such a delightful way to celebrate a special day. And I really like that you are using rosemary to give this lamb some incredible flavor – something I prefer doing, too!

  2. It’s so great that you show this step by step because I’m sure lamb is intimidating to some people! What a great recipe.

  3. chefmireille

    Lamb is one of my favorite proteins and yours is so simple yet to elegant and I am sure would taste so delicious especially with Easter just around the corner!

  4. Now you are making me jealous, I love lamb but it is both difficult to find and outrageously expensive here Hungary, I don’t suppose you deliver this looks perfect for me 😉

  5. I love the simplicity of this sophisticated looking leg of lamb. Definitely a dish to make this Easter. Lamb is a must on my Easter table and this recipe looks perfect. Love it, thanks for sharing !

Leave a Reply to simplysundaysfoodblog Cancel reply

%d bloggers like this: