Herbed Roast Leg of Lamb
Author: My Dragonfly Cafe
Recipe type: Main
- 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
- 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.
- Gravy:
- 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.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/herbed-roast-leg-lamb/
3.5.3218