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Roast Leg of Lamb

Roast Leg of Lamb

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A leg of lamb is a stunning celebratory roast, incredibly tender and flavorful. A secret: it’s an easy, foolproof dish to prepare. Serve with roasted carrots or Hasselback potatoes.

SKU 1387-recipe

8-10 Serves

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Ingredients:

10-pound leg of lamb, trimmed of excess fat
6 large garlic cloves, cut into slivers
2 tablespoons olive oil
⅛ cup chopped fresh rosemary
¼ cup chopped fresh thyme
2 teaspoons salt
1 teaspoon ground black pepper
2 cups lamb or beef stock
½ cup red wine
2 tablespoons butter
ROASTING SUGGESTION: Mauviel Copper Tri-Ply Roaster with Rack

Directions:

Make ½-inch slits all over the leg of lamb with the tip of a paring knife and insert slivers of garlic into each one.
Rub olive oil over the lamb, followed by the chopped rosemary and thyme.
Sprinkle with the salt and pepper. Refrigerate, covered, for 4 hours.
Bring lamb to room temperature before proceeding (Allow 2 hours for the lamb to come to room temperature.) Preheat oven to 325°.
While oven is heating, sear lamb in large sauté pan.Place lamb, uncovered in a large roasting pan, the middle of the oven and roast for 1 to 1.5 hours.
Check internal temperature with a meat thermometer and continue roasting up to 45 minutes more until temperature reaches 135° (for medium-rare).
Remove roast to carving board and allow it to rest 15 minutes before carving.
Deglaze roasting pan with red wine and simmer, reducing by half.
Add lamb or beef stock and reduce again by half. Add butter and whisk in to incorporate. Before serving, spoon gravy over the meat.
PAIRING SUGGESTION: serve with roasted eggplant, mint and goat cheese