Roast Leg of Lamb Recipe
A classic leg of lamb roast, infused with garlic and rosemary, provides an elegant centerpiece for a festive dinner.
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Instructions
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Preheat the oven to 450 F.
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Allow the lamb leg to sit at room temperature for 40 minutes.
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Cut shallow slits over the roast and insert garlic slivers into each.
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Combine oil, chopped rosemary, salt, and pepper into a paste, then rub it thoroughly over the lamb.
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Place the lamb in a rack-fitted roasting pan, insert a meat thermometer, and pour 1/2 cup water into the pan.
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Roast for 20 minutes at 450 F, then lower the oven to 325 F and continue roasting until the internal temperature reaches 130 F (approximately 1 to 1.3 hours).
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While the lamb roasts, prepare a thick paste by mixing softened butter and flour, then refrigerate.
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Remove the lamb from the oven, cover with foil, and let it rest for 20-30 minutes before carving.
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For the gravy, remove rosemary sprigs and excess fat from the roasting pan. Heat the pan over medium heat on the stovetop, add wine, and scrape up any drippings.
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Add stock to the pan and bring to a boil. Pour the liquid through a sieve into a saucepan.
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Bring the strained liquid to a boil and reduce its volume by one-third. Whisk in the butter-flour paste and boil until the desired thickness is achieved; stir in redcurrant jelly if desired.
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Carve the rested lamb into thin slices, flipping to carve both sides.
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Serve the lamb with the prepared gravy and mint sauce.