Herbed Roast Leg of Lamb
 
 
Author:
Recipe type: Main
Ingredients
  • 4 pound boneless leg of lamb
  • Marinade:
  • 2 t. rosemary, fresh, finely chopped
  • 2 t. parsley, fresh, finely chopped
  • 2t. thyme, fresh, finely chopped
  • 4 cloves of garlic, pressed
  • ½ t. black pepper
  • ½ c. extra virgin olive oil
  • 2 T. freshly squeezed lemon juice
  • Gravy:
  • ¼ c. reserved fat (drippings)
  • ¼ c. butter
  • ¼ c. diced shallots
  • ⅓ c. Wondra flour
  • ½ c. red wine (Merlot)
  • 4 c. chicken broth
  • ½ t. Kosher salt
  • ½ t. black pepper
  • ¼ t. Worcestershire sauce
  • 2 T. heavy cream
Instructions
  1. Preheat oven to 450 degrees.
  2. Pat leg of lamb dry.
  3. Rub top and bottom with olive oil-herb mixture.
  4. Place on a rack in pan.
  5. Sear for 15 minutes in the oven.
  6. Reduce heat to 350 degrees(325 convection).
  7. Bake for 1 hour 20 minutes.
  8. Check temperature at its thickest point.
  9. For medium, it should have an internal temperature of at least 140 degrees.
  10. Once removed, tent with foil until ready to slice.
  11. Gravy:
  12. Pour off pan drippings; reserve ¼ cup.
  13. Place butter, reserved fat and diced shallots in sauce pan over medium-low heat; saute until shallots are softened.
  14. Whisk in Wondra flour.
  15. Add in red wine; stir until evaporated.
  16. Blend in chicken broth; stir until reduced.
  17. Add in salt, pepper.
  18. Stir in Worcestershire sauce with heavy cream.
  19. Adjust flavor as desired.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/herbed-roast-leg-lamb/