Oven Roasted Leg of Lamb
Ingredients
The lamb
-
4.5
lb
Leg of Lamb (boneless)
-
1
tablespoon
grain mustard or dijon
-
6
cloves
garlic, finely minced
-
1
tablespoon
cracked black pepper
-
1
tablespoon
sea salt, coarse
-
1
tablespoon
sweet paprika
-
1
tablespoon
rosemary, chopped
-
1
tablespoon
thyme, chopped
-
16-18
pieces
Yukon Gold baby potatoes
-
1
tablespoon
olive oil
-
to taste
sea salt and black pepper
Lamb Pan Gravy
-
2
tablespoons
butter
-
2
tablespoons
all-purpose flour
-
1
cup
beef stock
-
to taste
pan juices from roasting
Instructions
- Preheat the oven to 350 degrees.
- Toss the potatoes with olive oil, sea salt, and black pepper.
- Rinse and pat dry the leg of lamb, then score the fat side in a criss-cross pattern.
- Place the leg of lamb in a baking dish and arrange the potatoes around it.
- Rub the top of the lamb with grain mustard or olive oil, then sprinkle minced garlic, cracked black pepper, sea salt, paprika, thyme, and rosemary over the lamb.
- Roast the lamb for 1 hour and 45 minutes or until the internal temperature reaches 150 degrees for medium.
- Remove the lamb from the oven and let it rest for 15-20 minutes before slicing.
- For the gravy, melt butter in a saucepan, add flour, and cook for 3-4 minutes.
- Add pan juices to the roux and whisk, then add beef stock and whisk until desired thickness is reached.
- Taste and adjust seasoning for the gravy, then serve with the sliced lamb.
Nutrition Facts (estimated)
Servings
8
Calories
355
Total fat
12g
Total carbohydrates
24g
Total protein
37g
Sodium
1061mg
Cholesterol
110mg
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