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!!!
Simply Sundays! ~ Roast Leg of Lamb
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
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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