Roasted Leg Of Lamb Recipe

Name: Roasted Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-9 lb) leg of lamb, bone-in, trimmed of excess fat; 2 sprigs rosemary, roughly chopped; 4 sprigs thyme, roughly chopped; 1/2 cup coarse sea salt; 4 tablespoons cracked black pepper; 4 tablespoons olive oil; 1 medium carrot, roughly chopped; 1 large onion, roughly chopped; 1 head garlic, halved crosswise; 2 stalks celery, roughly chopped; 1 1/4 cups dry white wine; 2 cups chicken stock, or low-sodium chicken broth; Salt and freshly ground white pepper

Servings: persons

1 (8-9 lb) leg of lamb, bone-in, trimmed of excess fat
2 sprigs rosemary, roughly chopped
4 sprigs thyme, roughly chopped
1/2 cup coarse sea salt
4 tablespoons cracked black pepper
4 tablespoons olive oil
1 medium carrot, roughly chopped
1 large onion, roughly chopped
1 head garlic, halved crosswise
2 stalks celery, roughly chopped
1 1/4 cups dry white wine
2 cups chicken stock, or low-sodium chicken broth
Salt and freshly ground white pepper

1
Place the lamb in a shallow container and sprinkle evenly on all sides with the herbs, coarse sea salt and cracked black pepper; rub to coat. Cover and refrigerate for at least 6 hours and up to 12.
2
Brush off excess herbs and salt from the lamb and let stand at room temperature for one hour. Preheat oven to 285 degrees F and place rack on the bottom shelf. Heat olive oil in a large roasting pan or cast-iron pot over high heat. Add the lamb and sear until browned on all sides, 10 to 15 minutes. Transfer lamb to a platter. Reduce heat to medium and scoop out and discard all but a few tablespoons of fat. Add the carrot, onion, garlic and celery to the pot and cook, stirring for 5 minutes. Add the wine and bring to a simmer, scraping any browned bits stuck to the bottom. Reduce by half, add chicken stock, return to a simmer and place seared lamb in the pan. Transfer to the oven and roast for 8 hours, basting the lamb with the pan juice every 20 minutes. Cover the pan with a lid or aluminum foil midway through, once the lamb is deeply browned.
3
Transfer the lamb to a platter and rest in a warm place for 15 minutes. Meanwhile, carefully drain the pan juices through a fine meshed sieve into a saucepot; discard the solids. Simmer the juices to reduce to saucy consistency, ladling off excess fat that rises to the top; adjust seasoning if necessary. Serve the lamb family style, carving and serving with the pan sauce.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 (8-9 lb) leg of lamb, bone-in, trimmed of excess fat, 2 sprigs rosemary, roughly chopped, 4 sprigs thyme, roughly chopped, 1/2 cup coarse sea salt, and more.

Yes, Roasted Leg Of Lamb 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.

Roasted Leg Of Lamb

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