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Roasted Leg of Lamb- Requested by Shari via Twitter

Posted by chefmax on February 19, 2009

Roasted Leg of Lamb

With pan juices 



1 (5-6-pound) boneless leg of lamb,  fat trimmed to 1/4 inch thick, and lamb tied

½ c olive oil

3-4 garlic cloves- crushed

1 Tbs. Dijon Mustard

1 tablespoon fine sea salt

2 tablespoons chopped fresh rosemary

1/2 teaspoon black pepper

1/2 cup dry red wine


1/2 cup beef broth



Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Mix the olive oil,garlic, mustard, rosemary, sea salt and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature for at least 30 minutes and no more than 45 minutes. (For even more flavor, start 24 hrs before, make the paste without the salt and rub on to the lamb. Put into the refrigerator, covered, overnight. Let the lamb stand at room temperature for 30 minutes before putting in the oven.)

Preheat oven to 450°F.

Roast lamb in middle of oven for 20 minutes and then reduce the oven temperature to 325°F. Cook until an instant-read thermometer inserted 2 inches into thickest part of meat registers 130°F, 35-45 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature will rise to about 140°F for medium-rare). If you like your lamb more medium than medium rare, leave in the oven until the internal temperature is 135°F, and then follow the rest of the directions.

To make a sauce:

Add the wine or beef broth to the roasting pan when you remove the lamb and place the pan back into the oven. In 2 minutes, stir and scrap up brown bits stuck to the pan. Place back into the oven for 1 minute more. You are looking to reduce the liquid in half but not allowing it to burn. You can also do this in a small saucepot by pouring the liquid onto the roasting pan and then pouring the liquid and lamb remnants into the pot. Season pan juices with salt and pepper and serve with lamb.


Chef Max

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