Lamb · British
Roast Boneless Leg of Lamb with Garlic and Rosemary
A roast leg of lamb is the centerpiece of Sunday lunches and holidays. With a boneless leg you can season the inside too, then roll and tie it so it roasts evenly and carves into neat slices. Organic, grass-fed lamb raised on pasture is lean and flavorful, so roast it pink and rest it well.
- Prep20 min
- Cook90 min
- Total110 min
- Servings8
Ingredients
- 2 kg boneless leg of lamb $560
- 1 cup chicken bone broth for the gravy $235
- 6 garlic cloves, 3 crushed and 3 slivered
- 3 tbsp chopped rosemary plus a few sprigs
- Zest of 1 lemon
- 4 tbsp olive oil, salt and pepper
- 1 kg potatoes, halved, and 2 red onions in wedges
- 1/2 cup red wine and 1 tsp flour (optional) for the gravy
Instructions
- Bring the lamb to room temperature for 1 hour. Heat the oven to 220 °C.
- Mash the crushed garlic, chopped rosemary, lemon zest, 2 tbsp olive oil, 2 tsp salt and pepper into a paste.
- Open the leg flat, spread half the paste inside, roll it up and tie with kitchen string every 3 cm.
- Make small slits all over the outside and push in the garlic slivers and rosemary sprigs. Rub with the rest of the paste.
- Toss the potatoes and onions with the remaining oil and salt in a roasting pan and set the lamb on top.
- Roast 20 minutes, then lower to 180 °C and roast 50-60 minutes more, until the center reaches 57 °C for medium-rare or 63 °C for medium.
- Move the lamb to a board, cover loosely with foil and rest 15-20 minutes. Keep the potatoes warm in the oven.
- Put the pan on the stove, stir in the flour, then the wine and bone broth, scraping up the brown bits. Simmer until slightly thickened.
- Remove the strings, slice and serve with the potatoes and gravy.
Tips
- Use a meat thermometer: grass-fed lamb is leaner and overcooks faster than conventional lamb.
- Leftovers make perfect gyros or lamb sandwiches.
