Roasted Leg of Lamb
1 (6- to 7-pound) leg of lamb, trimmed, boned and trussed (tied)
6 cloves garlic sliced into slits
1/4 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon rosemary
1/4 cup all-purpose flour
Lamb Stock (see recipe)
With a sharp knife, make thin slits in the leg of lamb. Insert garlic in slits. Season lamb with salt and pepper, rub all over with olive oil and fresh chopped rosemary. Place the lamb on a rack and roast in a preheated, 375 degree oven until it reaches an internal temperature of 140 degrees about (medium rare) 1 hour, 15 minutes-1 hour, 30 minutes. Transfer to a warm platter and let rest, for 8-10 minutes before carving.
Strain the pan juices, skimming off fat, reserve 1/4 cup of the fat. In a saucepan, heat the reserved fat over medium heat and stir in 1/4 cup flour to make a roux. Cook until brown, then gradually stir in pan juices and 2 cups Lamb Stock and stir until smooth. Adjust seasoning with salt and pepper to taste. Serve hot over slices of roast lamb.
Note: Ask your local butcher to trim, bone and trussed (tied) your leg of lamb. Request the bones and use them for your lamb stock.
Lamb Stock
1/4 cup diced celery
1/4 cup diced carrot
1/4 cup diced onion
1 1/2 quarts water
1 bay leaf
1 sprig rosemary
3 whole black peppercorns
3 sprigs fresh mint
Preheat the oven to 375 degrees.
Place the lamb bones in baking pan and brown in the oven for 30 to 40 minutes. Place the browned bones in a stockpot and add the celery, carrot, onion, water, bay leaf, and rosemary. Bring the stock to a boil, then reduce heat, add peppercorns and mint; simmer for 2 hours. Strain. Cover and refrigerate. Will keep 2 days refrigerated – can be frozen.
This recipe developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 3/31/2018
