ROAST LEG OF LAMB
1, 7-9 pound bone-in leg of lamb
12-15 garlic cloves, cut into ⅛” thick slices
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon fresh black pepper
¼ cup fresh rosemary leaves, chopped
2 tablespoons olive oil
Prep your lamb a day in advance (if possible). Remove the lamb from the packaging and rinse with cold water. Pat dry with paper towels and place in a large roasting pan. If there is a lot of ‘sliver skin’ on the meat, cut this off or have your butcher do it.
Using a paring knife or steak knife, cut deep slits into the meat and insert a slice of garlic deep into each slit. I try to make slits about 1” apart all over the leg on top and bottom of the leg. It’s a lot of garlic, but it’s delicious!
Coat the leg, all over, with the Dijon mustard and then season with the salt and pepper. Sprinkle the rosemary on both sides and lightly rub all over so all of the seasoning is evenly distributed on the leg. Drizzle the top with the olive oil.
Cover with plastic wrap and refrigerate overnight (or until you are ready to cook). Remove the leg from the fridge 1 hour before cooking so the meat can come to room temperature.
Preheat oven to 325 degrees.
Remove the plastic wrap (key point LOL)! Place the lamb in the oven and bake for about 20 minutes per pound until internal temperature in the center of the roast reaches 135 -140 degrees. I like my lamb cooked to ‘medium doneness’ (chops to medium rare). If you like your leg rarer remove at 130 degrees or 150 for well done. Total cook time for ‘medium’ will be around 2-2 ½ hours depending on the size of your lamb leg.
Important! Tent with foil and let rest for 20-30 minutes before carving.
Carve into thin slices against the grain. SAVE THE BONE to make Lamb Stew!! You can wrap it and freeze it for up to 3 months!
To make gravy, place your roasting pan on the stove top (only if it is metal! If not, transfer the juices to a large sauce pan). Skim any excess fat off the top of the pan juices. Heat the juices to a low boil.
Combine 1 cup of water with ¼ cup of flour in a large jar and shake until the flour is dissolved. Gradually add this mixture to the pan drippings, whisking constantly, until a rich, smooth, glossy gravy forms. You may or may not need all of the slurry. If the gravy is too thick add more water. If it’s too thin, add more slurry. Taste for seasoning and add more salt and pepper as needed.