Description
A roasted leg of lamb is the centerpiece that turns any dinner into an event. Studded with garlic and rosemary, rubbed with olive oil and Dijon, and roasted until the exterior is crusty and bronzed while the inside stays pink and juicy — this is a cut that rewards patience and technique. It feeds a crowd, fills the house with an incredible aroma, and carves beautifully at the table.
Ingredients
Units
- 1 bone-in leg of lamb (6 to 7 lbs)
- 8 cloves garlic, cut into thin slivers
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup chicken broth
- 1/2 cup dry red wine
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- Remove the lamb from the fridge 1 hour before roasting. Preheat the oven to 350°F.
- Using the tip of a sharp paring knife, make 20 to 25 small slits all over the lamb, about 1 inch deep. Push a sliver of garlic into each slit.
- Mix the olive oil, Dijon mustard, rosemary, thyme, salt, and pepper into a paste. Rub it all over the lamb, working it into every crevice.
- Place the lamb on a rack in a roasting pan. Pour the chicken broth and wine into the bottom of the pan.
- Roast for about 1 hour and 45 minutes to 2 hours for medium-rare, until the internal temperature reaches 130°F at the thickest part (not touching bone). Baste with the pan juices every 30 minutes.
- Transfer to a carving board and tent with foil. Rest 20 minutes. The temperature will rise to 135°F to 140°F.
- Make the jus: place the roasting pan on the stovetop over medium heat. Whisk the flour into the drippings and cook 1 minute. Add a splash of broth if needed. Whisk in the butter and season to taste. Strain through a fine-mesh sieve.
- Carve the lamb and serve with the pan jus.
Notes
- Studding the lamb with garlic slivers distributes flavor deep into the meat, not just on the surface.
- Use a thermometer and pull at 130°F for medium-rare. Lamb leg has varying thicknesses, so the thinner end will be more done — offer guests their preferred doneness.
- Resting for a full 20 minutes is non-negotiable with a roast this large. The juices need time to redistribute, or they run out when you carve.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1
- Sodium: 720
- Fat: 28
- Carbohydrates: 4
- Protein: 44
- Cholesterol: 135