Roast Leg Of Lamb Recipe
Ingredients
| 1 short-cut leg of lamb (about 4 lb/2 kg) 1 | ||
| 3 cloves garlic, slivered 3 | ||
| Olive oil | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Dried rosemary | 1/2 Teaspoon | |
| Onion | 1 Small, minced (Red Wine Gravy:) | |
| Red wine | 1/2 Cup (16 tbs) (Red Wine Gravy:) | |
| Beef Stock | 1 Cup (16 tbs) (Red Wine Gravy:) | |
| Cornstarch | 1 Tablespoon (Red Wine Gravy:) | |
| Tomato Paste | 1 Teaspoon (Red Wine Gravy:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Using sharp knife, remove fell (thin membrane) and most of the fat from lamb.
Cut about 25 tiny slits all over lamb; insert garlic slivers.
Combine oil, lemon juice and rosemary; brush over lamb.
Let stand at room temperature for 30 minutes.
On greased rack in roasting pan, roast lamb in 325°F (160°C) oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound (500 g), or until meat thermometer registers 140°F (60CC) for rare or 160°F (70°C) for medium.
Remove lamb to platter; cover loosely with foil and let stand for 15 minutes.
Red Wine Gravy : Meanwhile, skim fat from pan.
Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
Pour in wine and bring to boil over medium-high heat; boil for 1 minute, stirring to scrape up brown bits.
Add stock and return to boil; cook for 2 to 3 minutes or until reduced to about 1 cup (250 mL).
Stir cornstarch with 1 tbsp (15 mL) water; stir into stock mixture and cook, stirring, for 1 minute or until thickened.
Blend in tomato paste.
Taste and adjust seasoning with salt and pepper.
Strain if desired.
Place lamb on carving board with narrow shank end away from you.
Insert fork in thick meaty end to hold roast securely.
With knife at slight angle, carve thin slices toward shank end, carving to bone in center.
Carve thin slices lengthwise from each side.
Turn leg over and carve remaining meat in same way as top of roast.
Pour gravy into sauceboat and pass separately along with meat.
Cut about 25 tiny slits all over lamb; insert garlic slivers.
Combine oil, lemon juice and rosemary; brush over lamb.
Let stand at room temperature for 30 minutes.
On greased rack in roasting pan, roast lamb in 325°F (160°C) oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound (500 g), or until meat thermometer registers 140°F (60CC) for rare or 160°F (70°C) for medium.
Remove lamb to platter; cover loosely with foil and let stand for 15 minutes.
Red Wine Gravy : Meanwhile, skim fat from pan.
Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
Pour in wine and bring to boil over medium-high heat; boil for 1 minute, stirring to scrape up brown bits.
Add stock and return to boil; cook for 2 to 3 minutes or until reduced to about 1 cup (250 mL).
Stir cornstarch with 1 tbsp (15 mL) water; stir into stock mixture and cook, stirring, for 1 minute or until thickened.
Blend in tomato paste.
Taste and adjust seasoning with salt and pepper.
Strain if desired.
Place lamb on carving board with narrow shank end away from you.
Insert fork in thick meaty end to hold roast securely.
With knife at slight angle, carve thin slices toward shank end, carving to bone in center.
Carve thin slices lengthwise from each side.
Turn leg over and carve remaining meat in same way as top of roast.
Pour gravy into sauceboat and pass separately along with meat.
Chef
