Roast Leg of Lamb

My husband, my boys and I had a wonderful dinner with my parents, giving thanks this Good Friday for the Lamb that was slain, covering all our sins. He is our risen Saviour and King Jesus, worth celebrating!

Rosemary and Garlic Roast Leg of Lamb

Recipe courtesy of Emeril Lagasse

Total Time: 2 hr 5 min
Cook: 1 hr 30 min – 2 hours
Yield: 6 to 8 servings

1 leg of lamb, bone in (about 6 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) I added an extra 30 minutes and it was just to my family’s liking. Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

(You can also start the following step while the lamb is cooking. Saute onions in medium saucepan, add stock and wine and simmer for up to an hour before lamb is done cooking). Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon.

Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.


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