Roast Leg of Lamb
Until fairly recently the best lamb was a luxury that could be found only in spring. Today, modern farming techniques make such lamb available year-round, although many of us still keep to tradition, preparing a roasted leg of lamb on Easter or Passover. The term “leg of lamb” generally refers to the hind leg and hip of the animal. Though the cut can be pricey, it is very straightforward to prepare, even for the novice home cook. For this recipe, the lamb is “larded” with slivers of garlic along with fresh rosemary and thyme, to infuse it with flavor. The pan sauce is flavored with Dijon mustard and red wine, then thickened with a paste of equal parts softened butter and flour. This classic thickener is called buerre manie, and is often used to thicken stews and braises, including the cider-braised pork on page 183.
Recipe information
Yield
Serves 8 to 10
Ingredients
Preparation
Step 1
Prepare lamb Heat oven to 500°F. Trim lamb of excess fat. With the tip of a sharp knife, make about 50 1-inch slits all over lamb. Place a sliver of garlic and a rosemary leaf or small sprig of thyme in each. Rub 1 tablespoon oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Season lamb with salt and pepper. Cover with plastic wrap; let rest at room temperature 1 to 2 hours.
Step 2
Roast Toss vegetables with remaining 3 tablespoons oil to lightly coat, and season with salt, pepper, and reserved 1 tablespoon rosemary leaves. Surround lamb with some vegetables, without crowding pan, then spread remainder on a rimmed baking sheet. Roast lamb and vegetables 20 minutes; turn vegetables and reduce heat to 375°F. Roast until meat thermometer inserted near center of lamb, avoiding bone, registers 130°F, for medium-rare 40 to 55 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.
Step 3
Make sauce Knead flour and butter together. Pour off fat from pan; place pan over medium heat. Add wine; boil to reduce by half. Add mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper.
Step 4
Carve and serve Arrange lamb on a platter, surrounded by vegetables. Serve sauce on the side. Holding shank (small) end so lamb is at a 45-degree angle, use a sharp knife to slice the meat thinly parallel to the bone, always slicing away from you. Use long strokes rather than a sawing motion for the prettiest pieces. Turn lamb over and slice off meat in the same manner, working carefully around the shank bone (as there is more sinew there).
Lamb Tip
Step 5
If the vegetables are ready before the lamb is finished cooking, transfer to a platter and keep warm. If the lamb is ready first, return vegetables to the oven while lamb is resting.
