Herb-Infused Roast Leg of Lamb with Savory Red Wine Gravy
This Herb-Infused Roast Leg of Lamb is a crowd-pleaser, offering a delightful combination of tender, juicy meat with aromatic flavors. The slivers of garlic permeate the lamb, creating a rich taste that perfectly complements the savory red wine gravy. Crafted using fresh ingredients like rosemary and a splash of lemon juice, this dish transforms a simple leg of lamb into a gourmet feast. Ideal for special occasions or cozy family dinners, the leftovers can be expertly repurposed into a hearty shepherd's pie, ensuring that no delicious morsel goes to waste.
N/A
Servings
417
Calories
12
Ingredients
Ingredients
Leg of lamb
4 lb (Short-cut, membrane and excess fat removed)
Garlic
3 cloves (Slivered)
Olive oil
2 tablespoons (N/A)
Lemon juice
1 tablespoon (N/A)
Dried rosemary
1/2 teaspoon (N/A)
Onion
1 small (Minced)
Red wine
1/2 cup (N/A)
Beef stock
1 cup (N/A)
Cornstarch
1 tablespoon (N/A)
Tomato paste
1 teaspoon (N/A)
Salt
to taste (N/A)
Pepper
to taste (N/A)
Instructions
1
Preheat your oven to 325 degrees F (160 degrees C) and prepare a roasting pan by greasing a rack inside it.
2
With a sharp knife, carefully remove the thin membrane and excess fat from the leg of lamb to enhance tenderness and flavor absorption.
3
Create about 25 small slits across the surface of the lamb, and insert the slivers of garlic into each slit. This step infuses the meat with garlic as it roasts.
4
In a small bowl, mix together the olive oil, lemon juice, and dried rosemary to form a marinade. Brush this mixture generously over the entire surface of the lamb.
5
Allow the marinated lamb to sit at room temperature for 30 minutes to enhance flavor.
6
Place the lamb on the greased rack in the roasting pan. Roast in the preheated oven for 1 hour and 45 minutes to 2 hours, or 25 to 30 minutes per pound. Use a meat thermometer to check for doneness: 140 degrees F for rare and 160 degrees F for medium.
7
Once cooked to your desired doneness, remove the lamb from the oven and transfer it to a platter. Cover loosely with aluminum foil and let it rest for 15 minutes to retain its juices.
8
For the gravy, begin by skimming off any excess fat from the pan drippings.
9
In the roasting pan, add the minced onion and sauté over medium heat, stirring frequently for about 4 minutes or until softened.
10
Pour in the red wine and raise the heat to medium-high, bringing it to a boil. Boil for 1 minute while scraping up any flavorful brown bits stuck to the bottom of the pan.
11
Add the beef stock and bring it back to a boil, reducing the liquid to approximately 1 cup over 2 to 3 minutes.
12
In a small bowl, blend the cornstarch with 1 tablespoon of water, then stir this mixture back into the stock, cooking for an additional minute until the gravy thickens.
13
Stir in the tomato paste, and taste for seasoning, adjusting with salt and pepper as needed. You may strain the gravy if you prefer a smoother consistency.
14
Slice the rested lamb and serve it with the savory red wine gravy drizzled over the top.
Nutrition Information
30
Fat
15
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
How should I prepare the leg of lamb before roasting?
Using a sharp knife, carefully remove the thin membrane and any excess fat from the 4 lb leg of lamb to improve tenderness and flavor absorption.
What is the recommended oven temperature for this recipe?
Preheat your oven to 325 degrees F (160 degrees C) for a slow and even roast.
How do I infuse the garlic into the meat?
Create approximately 25 small slits across the surface of the lamb and insert slivers of garlic into each slit before roasting.
What ingredients are in the marinade?
The marinade consists of 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1/2 teaspoon of dried rosemary.
How long should the lamb marinate before going into the oven?
Allow the marinated lamb to sit at room temperature for 30 minutes to enhance the flavor infusion.
What is the total roasting time for a 4 lb leg of lamb?
It typically takes 1 hour and 45 minutes to 2 hours, calculated at roughly 25 to 30 minutes per pound.
What internal temperature indicates a rare roast?
For a rare roast, use a meat thermometer to ensure the internal temperature reaches 140 degrees F.
What internal temperature indicates a medium roast?
For a medium roast, the meat thermometer should read 160 degrees F.
How long should the meat rest after roasting?
Transfer the lamb to a platter, cover loosely with foil, and let it rest for 15 minutes to retain its juices.
How do I begin making the savory red wine gravy?
Start by skimming excess fat from the pan drippings, then sauté minced onion in the roasting pan for about 4 minutes.
What is the purpose of adding red wine to the roasting pan?
Adding red wine and bringing it to a boil allows you to deglaze the pan, scraping up the flavorful brown bits from the bottom.
How do I thicken the gravy?
Blend 1 tablespoon of cornstarch with 1 tablespoon of water, stir it into the stock, and cook for an additional minute.
What role does tomato paste play in the gravy?
Stirring in 1 teaspoon of tomato paste adds depth of flavor and richness to the final gravy.
Can I make the gravy smoother?
Yes, if you prefer a smoother consistency, you may strain the gravy before serving.
What are the nutritional facts for this dish?
Each serving contains approximately 417 calories, 30g of fat, 15g of carbohydrates, and 25g of protein.
How can I repurpose leftover roast lamb?
Leftovers can be expertly used to create a hearty shepherd's pie.
How many garlic cloves are required?
The recipe calls for 3 cloves of slivered garlic.
Should I use a roasting rack?
Yes, place the lamb on a greased rack inside the roasting pan for the best results.
What kind of stock is used for the gravy?
The recipe uses 1 cup of beef stock for the gravy base.
How much onion is needed for the gravy?
One small onion, minced, is used to flavor the gravy.
Is the rosemary fresh or dried?
The recipe specifies 1/2 teaspoon of dried rosemary for the marinade.
How much red wine is required?
You will need 1/2 cup of red wine for deglazing the pan.
Do I need to grease the roasting pan?
You should grease the rack inside the roasting pan to prevent sticking.
How much should I reduce the gravy liquid?
Reduce the liquid to approximately 1 cup over 2 to 3 minutes after adding the beef stock.
When should I season with salt and pepper?
Taste the finished gravy and adjust with salt and pepper as needed at the very end.
Is this dish suitable for special occasions?
Yes, this gourmet roast is ideal for special occasions or cozy family dinners.
What type of lamb cut is specified?
The recipe calls for a 4 lb short-cut leg of lamb.
How long do I boil the red wine during deglazing?
Boil the red wine for 1 minute while scraping the pan bits.
How should I serve the dish?
Slice the rested lamb and serve it with the savory red wine gravy drizzled over the top.
What is the preparation style for the garlic?
The garlic should be slivered into small pieces to fit into the meat slits.