Herbed Roast Leg Of Lamb With Roast Onions And Potatoes Recipe
Servings: 8
Ingredients
- 1/3 c. Mustard, Dijon
- 1 lrg Garlic clove, minced
- 1 Tbsp. Rosemary, fresh, finely minced
- 1 Tbsp. Thyme, fresh, finely minced
- 1 1/2 Tbsp. Soy sauce
- 1/4 c. Wine, dry white
- 4 Tbsp. Extra virgin olive oil
- 8 lb Lamb, leg of
- 2 lb Onion, small white
- 2 lrg Carrot
- 2 1/2 lb Potato
- 1 c. Wine, dry red
- 2 c. Broth, beef
- 2 Tbsp. Butter, unsalted, softened
- 3 Tbsp. Flour, all purpose
Directions
- *Use small red or possibly white potatoes.
- My note: I also insert slices of garlic (medium cloves, quartered) into slits made in the roast at about 3 inch intervals with a sharp knife. This adds a wonderful subtle flavor to the meat.
- Mince the garlic clove and mash to a paste with 1/4 tsp salt. Blanch onions in boiling water 2 min, drain, and peel. Cut carrots into 1/2" pcs.
- Cook potatoes in boiling salted water for 10 min, drain, and halve.
- In a small bowl whisk together the mustard, the garlic paste, the minced rosemary, the minced thyme, the soy sauce, the white wine, and salt & pepper to taste, add in 2 Tbsp of the oil in a stream, whisking, and whisk the mix till it is combined well. Brush the lamb generously on all sides with some of the mustard mix, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hrs or possibly overnight.
- Let the lamb come to room temperature and brush it with the reserved mustard mix. In a bowl toss the onions with 1 Tbsp of the remaining oil, add in the onions and carrots to the pan, and roast them with the lamb in the middle of a preheated 450 degree F. oven for 15 min. In the bowl toss the potatoes with the remaining 1 Tbsp oil and add in them to the pan.
- Reduce the heat to 350 degrees F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 min, or possibly till a meat thermometer registers 140 degrees F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 min. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them hot, covered.
- Make the gravy: Pour off the fat from the pan, add in the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mix till it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots.
- *** My note: I stopped at this point, adding juices from the lamb platter, and used the resulting sauce for the meat-it was delicious!
- Add in the broth and bring the mix to a boil. In a small bowl knead together the butter and the flour till the mix is combined well and add in the mix to the gravy a little at a time, whisking. Add in any juices which have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 min, or possibly till it is thickened.
- Spoon some of the potatoes and onions around the lamb, and garnish the lamb with fresh thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 693g | |
| Recipe makes 8 servings | |
| Calories 1108 | |
| Calories from Fat 673 | 61% |
| Total Fat 74.84g | 94% |
| Saturated Fat 30.78g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 710mg | 30% |
| Potassium 1571mg | 45% |
| Total Carbs 34.0g | 9% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.36g | 4% |
| Protein 65.6g | 105% |
