Leg of Lamb

A rare December sunny day let me do some work cleaning up the veg garden.  Fortunately, X-mas dinner featured a roast leg of lamb.  I had a free 1 1/2 hour while it was in the oven. My garden’s Brussel sprouts survived our recent -15 F freeze, so they were tossed with olive oil and baked as well, along with russet Burbank potatoes and delicate squash, all from the garden.

Leg of Lamb
Author: Mark Bothwell
Prep time: 15 mins
Cook time: 1 hour 40 mins
Total time: 1 hour 55 mins
  • 1 leg of lamb, bone in (6 lbs)
  • Juice of one lemon
  • 6 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon salt
  • 2 teaspoons coarsely ground black pepper
  • For sauce –
  • 1 cup chopped fresh rosemary and parsley
  • One medium onion, diced
  • 2 cups chicken stock
  • 1 cup red wine
  1. Preheat the oven to 400 degrees F.
  2. Sprinkle the lamb with the lemon juice.
  3. Combine minced garlic, chopped rosemary, salt and pepper.
  4. Pat the mixture evenly all over the surface of the meat.
  5. Season the meat with the salt and pepper and place in a roasting pan.
  6. Roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 1/2 hours longer for medium-rare.
  7. Meat thermometer inserted into the center of the roast should register 146 degrees. Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
  8. Meanwhile, prepare sauce.
  9. Position the roasting pan over stove burners.
  10. Add mixed herbs and onions to pan, and stir to combine with pan drippings.
  11. Add chicken stock and wine to deglaze the pan.
  12. Reduce over high heat until to thicken. Strain before serving.
  13. Slice lamb and serve with sauce drizzled over the top.


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