Herb Marinated Leg Of Lamb Recipe
This Herb Marinated Leg of Lamb is a rage ! Try this roasted lamb seasoned with wine, thyme and rosemary gravy and garnished with lemon cups for your next meal. Your suggestions for this leg of lamb are welcome.
Ingredients
1 medium-sized onion, chopped
1 garlic clove, minced
1 cup dry red wine
1/4 cup olive or salad oil
3 tablespoons prepared mustard
3/4 teaspoon thyme leaves
1/8 teaspoon pepper
Salt
Rosemary
1 8-pound lamb leg, whole
1 bunch watercress
Lemon Cups for garnish
Water
3 tablespoons all-purpose flour
Directions
1. In large stainless steel, enamel, or glass pan, mix first 7 ingredients, 2 teaspoons salt, and 1/2 teaspoon rosemary. Add lamb leg and turn to coat with marinade. Cover and refrigerate at least 12 hours, turning lamb occasionally.
2. About 3 1/2 hours before serving, place lamb, fat side up, on rack in large open roasting pan; reserve marinade. Insert meat thermometer into center of lamb, being careful that pointed end of thermometer does not touch bone. Roast lamb in 325°F. oven until thermometer reaches 160°F. for medium (about 20 to 25 minutes per pound) or until of desired done-ness, basting occasionally with marinade. About 15 minutes before lamb is done, chop enough watercress to make 1/2 cup; reserve remaining sprigs for garnish. Carefully pat chopped watercress onto lamb. Return lamb to oven; continue roasting until done.
3. Meanwhile, prepare Lemon Cups; refrigerate.
4. When lamb is done, place on warm large platter or cutting board; let stand 15 minutes for easier carving. While lamb is standing, prepare gravy: Remove rack from roasting pan; pour pan drippings into a 4-cup measure or medium-sized bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Skim 3 tablespoons fat from drippings into a 2 quart saucepan; skim off and discard any remaining fat. Add 1/4 cup water to roasting pan; stir until brown bits are loosened; add to meat juice in cup with enough additional water to make 2 1/2 cups.
5. Into hot fat in saucepan over medium heat, stir flour, 1/2 teaspoon crushed rosemary, and 1/4 teaspoon salt until blended; gradually stir in meat-juice mixture and cook, stirring constantly, until gravy thickens slightly and boils; boil 1 minute. Pour gravy into gravy boat. Serve gravy with lamb. Garnish with Lemon Cups and reserved watercress sprigs.
2. About 3 1/2 hours before serving, place lamb, fat side up, on rack in large open roasting pan; reserve marinade. Insert meat thermometer into center of lamb, being careful that pointed end of thermometer does not touch bone. Roast lamb in 325°F. oven until thermometer reaches 160°F. for medium (about 20 to 25 minutes per pound) or until of desired done-ness, basting occasionally with marinade. About 15 minutes before lamb is done, chop enough watercress to make 1/2 cup; reserve remaining sprigs for garnish. Carefully pat chopped watercress onto lamb. Return lamb to oven; continue roasting until done.
3. Meanwhile, prepare Lemon Cups; refrigerate.
4. When lamb is done, place on warm large platter or cutting board; let stand 15 minutes for easier carving. While lamb is standing, prepare gravy: Remove rack from roasting pan; pour pan drippings into a 4-cup measure or medium-sized bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Skim 3 tablespoons fat from drippings into a 2 quart saucepan; skim off and discard any remaining fat. Add 1/4 cup water to roasting pan; stir until brown bits are loosened; add to meat juice in cup with enough additional water to make 2 1/2 cups.
5. Into hot fat in saucepan over medium heat, stir flour, 1/2 teaspoon crushed rosemary, and 1/4 teaspoon salt until blended; gradually stir in meat-juice mixture and cook, stirring constantly, until gravy thickens slightly and boils; boil 1 minute. Pour gravy into gravy boat. Serve gravy with lamb. Garnish with Lemon Cups and reserved watercress sprigs.
