Herb Roast Leg of Lamb is one of my many attempts to create a meal which evokes a memory filled with comfort food., specifically the gravy. Oh, the gravy. How many times have I attempted to recreate her perfect masterpiece, only to be disappointed once again with the results. However, this time I came really close. I think I’ll have to make this again and invite my siblings over for a trip down memory lane. Sunday afternoon suppers at my grandparent’s house would always seem to have an immense spread, typical of a Thanksgiving meal; mashed potatoes, gravy, cranberry sauce, sweet pickled watermelon rind, and on occasion, oyster dressing. I remember the leg of lamb meals well along with the clean up afterwards. My job was to dry the silver and place everything back in its chest.. I did this while sitting at the dining room table where we had just eaten. Being young, they didn’t involve me in the big cleanup going on in the kitchen.
I began my journey by creating a rub of olive oil and fresh herbs. I have no clue what my grandmother used, but my choice was to flavor it using rosemary, parsley and thyme which were used in many recipes I viewed in preparation for this day.
I placed the lamb, which had been patted dry to allow for better browning, on a rack in a roasting pan. Rub the olive oil/herb mixture on both top and bottom of the roast. Sear it for 15 minutes in a 450 degree oven. (Set the timer!) Reduce temperature to 350 degrees (325 degrees for a convection oven) and bake for approximately 1 hour and 20 minutes.
With a thermometer at its thickest point, check the temperature. Medium done temperature should be about 140 degrees. Increase time at 5 minute increments until that number is reached, if longer is needed.. Immediately tent with foil on a carving board while you work on the gravy.
Look at those brown bits and fat. We are in business! Pour off the drippings into a glass measuring cup.
Place the butter, and 1/4 cup of the reserved fat in the roasting pan along with the diced shallots. This was done on the stovetop. If you feel a saucepan would be better, scrape up the brown bits with the reserved fat to help loosen them up, then pour it into your saucepan. Whisk in the Wondra flour. It’s picking up those brown bits which will not only flavor your gravy, but also give it a wonderful brown color.
Now this next part I’m positive my grandmother didn’t use since she was against any form of alcohol. (Please forgive me, Mom Mom!) I find some red wine adds a little tang which melds well with the herbs. It quickly evaporates, so the evidence is quickly dispersed.
Add in the 4 cups of chicken broth. Better Than Bouillon is the brand I love! Bring to a low boil until thickened to your liking.
Here it is! If you don’t like the little tidbits of flavor, feel free to strain it off. I must have it all! This was absolutely amazing in the slices of Herbed Roast Leg of Lamb along with my amazing mashed potatoes ! I must say, I feel as if I have come close to conquering this gravy quest finally!
After tenting for about 15 minutes, It should be ready to slice and serve!
- 4 pound boneless leg of lamb
- 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
- 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
- Preheat oven to 450 degrees.
- Pat leg of lamb dry.
- Rub top and bottom with olive oil-herb mixture.
- Place on a rack in pan.
- Sear for 15 minutes in the oven.
- Reduce heat to 350 degrees(325 convection).
- Bake for 1 hour 20 minutes.
- Check temperature at its thickest point.
- For medium, it should have an internal temperature of at least 140 degrees.
- Once removed, tent with foil until ready to slice.
- Pour off pan drippings; reserve ¼ cup.
- Place butter, reserved fat and diced shallots in sauce pan over medium-low heat; saute until shallots are softened.
- Whisk in Wondra flour.
- Add in red wine; stir until evaporated.
- Blend in chicken broth; stir until reduced.
- Add in salt, pepper.
- Stir in Worcestershire sauce with heavy cream.
- Adjust flavor as desired.