Description
Succulent herb-crusted roast lamb leg delights senses with Mediterranean flavors, promising a culinary journey through rustic elegance. Tender meat embraced by aromatic herbs and rich gravy invites you to savor each memorable bite.
Ingredients
Scale
Primary Protein:
- 2.75–3 kilograms (5.5–6 pounds) bone-in lamb leg
Seasoning:
- 1.5 teaspoons cooking salt
- 0.5 teaspoons black pepper
- 1.5 tablespoons fresh rosemary leaves, finely chopped
- 3 garlic cloves, finely minced
- 2 tablespoons olive oil
Gravy and Aromatics:
- 2 whole heads garlic, halved horizontally
- Few sprigs of rosemary
- 4 tablespoons plain/all-purpose flour
- 2.5 cups beef stock/broth, low sodium
Instructions
- Allow lamb to reach room temperature by removing from refrigerator 1 hour before roasting.
- Heat oven to searing 240°C/475°F, preparing for initial high-temperature roasting.
- Create aromatic herb blend by combining finely chopped rosemary, crushed garlic, and olive oil into a fragrant rub.
- Position lamb in deep roasting pan, massaging herb mixture thoroughly across entire surface and seasoning generously with salt and pepper.
- Strategically place halved garlic heads and fresh rosemary sprigs underneath the lamb for enhanced flavor infusion.
- Roast at high temperature for 20 minutes to develop a rich, caramelized exterior.
- Reduce oven temperature to 200°C/400°F and continue roasting approximately 1 hour, monitoring internal temperature until reaching 53°C/127°F for perfect medium-rare doneness.
- Remove from oven and tent loosely with aluminum foil, allowing meat to rest and redistribute internal juices for 20-30 minutes.
- Transfer roasting pan to stovetop, preparing base for velvety gravy.
- Sprinkle flour into pan drippings, stirring continuously to create a smooth roux without burning.
- Gradually incorporate beef stock, whisking methodically and scraping accumulated browned bits from pan bottom.
- Crush roasted garlic halves directly into developing gravy, intensifying depth of flavor.
- Simmer sauce until achieving desired consistency, then strain carefully to ensure silky texture.
- Slice lamb against grain and serve accompanied by rich, aromatic gravy.
Notes
- Bring lamb to room temperature for even cooking and tender meat texture.
- Use a meat thermometer to ensure precise doneness and prevent overcooking.
- For a gluten-free option, replace wheat flour with cornstarch or arrowroot powder when making gravy.
- Experiment with different herb combinations like thyme, oregano, or mint to customize the lamb’s flavor profile.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg