Roast Leg of Lamb

 

A tender, boneless Roast  Leg of Lamb encrusted in garlic and rosemary served with a delicious gravy

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

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

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

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

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

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

Using your fingers rub the mixture all over the lamb

Next sprinkle the lamb with kosher salt and ground black pepper

Place the roast on top of the veggies in the pan

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

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!

And into the oven we go

Sear 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

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

Strain the liquids into a pot and discard the solids

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

Reduce heat and simmer

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

Whisk the Gravy Master into the gravy pot

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

Start whisking the roux until well blended lightly browned

You want to cook out the flour taste

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 butcher’s netting from the roast before slicing

Slice thinly and serve with some delicious gravy!

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Enjoy!!!

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

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