Leg of Lamb

Leg of Lamb is a dish I don’t cook very often, so when I do it tends to be a special occasion. Much like Prime Rib, I like a really flavorful crust, but I don’t like to marinate the meat. I use a combination of Lemon juice, rosemary, garlic and olive oil to make a paste that becomes the crust.

  1. Preheat the oven to 400 and roast a bone-in leg (6-7lbs) for about 30 minutes, then drop the temperature to 350 until the probe thermometer hits 130.
  2. Take the roast out of the pan and cover with foil to rest for about 15 minutes.
  3. Put the roasting pan on the burners and deglaze with a little white wine, scraping up all the goodies.
  4. Add in some fresh herbs and chopped onion, and a couple cups of chicken stock.
  5. Reduce heat to maintain a simmer and reduce sauce to the preferred consistency.
  6. Strain out the solids and finish with a few pats of butter.