Leg Of Lamb With Herb Crust And Glazed Carrots

Name: Leg Of Lamb With Herb Crust And Glazed Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless leg of lamb; 3 None onions, peeled and cut into wedges; 4 cloves garlic, peeled; 2 lbs carrots, cut into rough diagonal pieces; 1 None leek, cut into rough pieces, rinsed well in cold water; 16 stems thyme, washed and leaves removed from 12; 1 cup dry red wine; 3 1/3 cups lamb stock, or chicken stock; 1 3/4 lbs potatoes, washed and unpeeled; 1 None lemon, washed and zested; 2-3 tbsp olive oil; 2 oz grated Parmesan cheese; 2 tbsp butter; 1 tbsp sugar; 2/3 cup vegetable stock; 3 tbsp clarified butter, or canola oil; 1/3 cup scallions, washed and cut into thin rings; 1 1/2 -2 tbsp cornstarch; None None lemon wedges for garnish; None None kitchen twine

Servings: persons

4 lbs boneless leg of lamb
3 None onions, peeled and cut into wedges
4 cloves garlic, peeled
2 lbs carrots, cut into rough diagonal pieces
1 None leek, cut into rough pieces, rinsed well in cold water
16 stems thyme, washed and leaves removed from 12
1 cup dry red wine
3 1/3 cups lamb stock, or chicken stock
1 3/4 lbs potatoes, washed and unpeeled
1 None lemon, washed and zested
2-3 tbsp olive oil
2 oz grated Parmesan cheese
2 tbsp butter
1 tbsp sugar
2/3 cup vegetable stock
3 tbsp clarified butter, or canola oil
1/3 cup scallions, washed and cut into thin rings
1 1/2 -2 tbsp cornstarch
None None lemon wedges for garnish
None None kitchen twine

1
Preheat oven to 475u00b0F. Rub the meat all over with salt and pepper then tie it with kitchen twine, if not already tied. Place in a roasting pan and roast for 15 mins. Add 2 cloves of garlic, 3/4 cup of the carrots, onions and leek to the roasting pan and roast at the same temperature for 15 mins.
2
Turn the oven down to 325u00b0F. Add 1 2/3 cups of the lamb/chicken stock and the red wine to the roasting pan and roast for 1 1/2 hours. Meanwhile cook the potatoes in boiling water for about 20 minutes. Drain, remove the skins and depending on the size, cut in half or quarters.
3
For the crust, finely chop 2 garlic cloves and juice the lemon. Mix the lemon juice, zest, garlic, thyme leaves, olive oil, Parmesan and pepper. Take the roast out of the oven, spread the crust on the meat, return to the oven at the same temperature, add the remaining lamb/chicken stock and roast for another 15-20 minutes.
4
Melt the butter in a shallow saucepan, add the carrots and saute. Add the sugar, stir and lightly caramelize. Season with salt and pepper, deglaze the pan with vegetable stock. Cover and cook for 8-10 mins. Heat the clarified butter/oil in a large skillet, and cook the potatoes, turning regularly until browned. Season well.
5
Keep the carrots and potatoes warm. Remove the roasting pan from the oven, take the lamb out and keep warm. Pour the juices through a sieve, and into a saucepan. Stir 5 tbsp of water into the cornstarch to make a smooth paste. Bring the stock to a boil in the pan and stir in the cornstarch mix. Bring to a boil again and simmer for about 1 minute. Season to taste.
6
Garnish the lamb with thyme, pour over the sauce, and serve with the carrots, sprinkled with scallions. Garnish with lemon wedges on the serving platter. Serve the potatoes in a bowl and any remaining sauce in a gravy boat.

3168

kcal

Calories

182

Fat

202

Carbs

213

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 lbs boneless leg of lamb, 3 None onions, peeled and cut into wedges, 4 cloves garlic, peeled, 2 lbs carrots, cut into rough diagonal pieces, and more.

Yes, Leg Of Lamb With Herb Crust And Glazed Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!