Roast Leg of Lamb in the Style of Bordeaux Recipe

Name: Roast Leg of Lamb in the Style of Bordeaux Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole bone-in leg of lamb (about 5 1/2 pounds); 2 large garlic cloves, peeled and cut into thin slivers; 1 teaspoon coarse kosher salt, plus more as needed; 1/2 teaspoon freshly ground pepper, plus more as needed; 2 tablespoons rendered goose or duck fat; 2 tablespoons grapeseed or peanut oil; 3/4 cup red wine vinegar; 2 tablespoons finely chopped shallots; 1 cup water; 3/4 cup low-sodium chicken stock

Servings: persons

1
Trim off the excess fat and tough outer skin from the lamb, leaving a thin layer of fat.
2
Make about 10 incisions near the leg bone and insert the garlic slivers.
3
Rub the meat with the measured salt and pepper, then coat with the fat and oil.
4
Massage into the meat.
5
Refrigerate, loosely covered with plastic wrap, for at least 3 hours or overnight.
6
Remove from the refrigerator 2 to 3 hours before roasting.
7
Heat the oven to 500 degrees F and arrange a rack in the middle.
8
Meanwhile, combine the vinegar and shallots in a small nonreactive saucepan and bring to a boil over medium heat.
9
Reduce the heat to low and simmer until reduced to 1/3 cup, about 20 minutes.
10
Strain, reserving the shallots and vinegar separately.
11
Place the lamb on a rack in a large roasting pan and roast until browned all over, about 25 minutes.
12
Remove the lamb from the oven and reduce the temperature to 350 degrees F.
13
Pour the reserved vinegar and water into the roasting pan.
14
Return the lamb to the oven and roast, basting with the pan juices every 15 minutes, until the internal temperature reaches 135 degrees F to 140 degrees F for medium rare, about 1 hour.
15
Remove the lamb to a carving board and let rest for 10 minutes.
16
Meanwhile, make the shallot sauce: Add the chicken stock and reserved shallots to the drippings in the roasting pan and bring to a boil across two burners over high heat, scraping up any browned bits from the bottom of the pan.
17
Season as needed with salt and pepper.
18
Slice the lamb and serve with the shallot sauce.

235

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 1 whole bone-in leg of lamb (about 5 1/2 pounds), 2 large garlic cloves, peeled and cut into thin slivers, 1 teaspoon coarse kosher salt, plus more as needed, 1/2 teaspoon freshly ground pepper, plus more as needed, and more.

Yes, Roast Leg of Lamb in the Style of Bordeaux Recipe 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!