Roast Leg of Lamb
Whether you're hosting an Easter celebration or enjoying a simple Sunday supper, a leg of lamb can elevate any meal into a gourmet experience! It's easy to prepare, and its mild flavor appeals to both adventurous eaters and those who prefer familiar tastes. This juicy roast is coated with a garlicky, herb-infused rub that forms a flavorful crust and produces savory drippings, ideal for making a rich pan gravy. Plus, any leftover lamb is perfect for topping a Greek salad, layering into a sandwich, or transforming into a hearty Shepherd's pie.
Ingredients
- 1 (5- to 7-pound) bone-in leg of lamb
- 1/4 cup olive oil, divided
- 1 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. ground black pepper
- 3 Tbsp. dijon mustard
- 8 cloves of garlic
- 1/4 cup fresh rosemary leaves, roughly chopped
- 1/4 cup fresh parsley leaves, roughly chopped
- 2 Tbsp. capers, drained
- 2 cups chicken broth, divided
- 1 cup white wine
- 1 Tbsp. all-purpose flour
- 1 Tbsp. salted butter
Instructions
- Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too deeply. Rub all over with 2 tablespoons of oil, salt, and pepper.
- To a blender or small food processor, add the mustard, garlic, rosemary, parsley, capers, and remaining 2 tablespoons of oil. Pulse until a paste is formed. Rub the paste all over the leg of lamb. Let it sit at room temperature for 30 minutes while the oven preheats.
- Meanwhile, preheat the oven to 450°F.
- Place the lamb fat-side up on a wire rack set over a roasting pan. Pour 1 cup of chicken broth into the pan. Roast for 20 minutes. Without opening the oven or removing the roast, reduce the oven temperature to 325°F, and continue roasting the lamb until deeply brown and the internal temperature reads 130°F to 135°F, 1 hour 10 minutes to 1 hour 45 minutes.
- Remove the lamb from the oven, transfer to a sheet pan, and tent with foil for about 30 minutes before serving.
- Meanwhile, remove the wire rack and place the roasting pan on the stove across two burners over medium-high heat. Deglaze the pan with the wine, scraping up any brown bits with a wooden spoon. Cook, stirring frequently, until the wine is reduced by half and no longer has the sharp alcohol smell. Whisk together the remaining 1 cup of chicken broth and flour until smooth. Pour into the pan and bring to a simmer, then cook for 5 minutes, stirring occasionally until smooth and thickened. Stir in the butter until melted and smooth and taste the gravy for salt.
- Thinly slice the lamb and serve it warm with the gravy.
Nutrition
Calories: 550kcalCarbohydrates: 4gProtein: 41gFat: 38gSaturated Fat: 15gCholesterol: 149mgSodium: 576mgPotassium: 649mgFiber: 1gSugar: 1gCalcium: 34mgIron: 4mg
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