Roast Leg of Lamb
Lots of people bake hams for Easter, but if you’re looking to do something a little different, try this wonderful roast leg of lamb for your holiday dinner. An incredible cut for a special feast, lamb pairs well with a wide variety of sweeter chutneys. And don’t let the pan juices go to waste, they make a rich and flavorful gravy (included in this recipe).
Where can I get a Roast Leg of Lamb?
Many high end butcher shops offer nice cuts of lamb all year long. However, if you are a Full Circle member you can get a beautiful leg of lamb delivered right to your doorstep with your regular weekly delivery. Plus, we source our lamb from the best local ranchers in the region. Learn more about our partner lamb ranchers.
- 1 leg of lamb (2-3 lb.), fat trimmed and tied
- 4 organic garlic cloves
- 1 Tbsp sea salt
- 2 Tbsp finely chopped herbs; rosemary, thyme and sage
- 1/2 tsp freshly ground black peppercorns
- 1/4 cup beef broth or dry red wine
- Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp knife.
- Pound the garlic to a paste with sea salt using a mortar and pestle (or mince and mash with the side of a heavy knife). Mix garlic into the chopped herbs and ground pepper.
- Place the lamb in a lightly oiled roasting pan and rub paste all over lamb.
- Let stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees F.
- Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching the bone) registers 130°F; or about 1 1/2 to 1 3/4 hours.
- Transfer to a cutting board and let stand 15 to 25 minutes; internal temperature will rise to about 140 degrees F for medium-rare.
- Add wine or broth to roasting pan and deglaze by boiling over moderately high heat, stirring and scraping up the remaining brown bits, or about 1 minute.
- Thicken if desired with tablespoon of roux and season with salt and pepper, to taste; serve with lamb.
This recipe is a Full Circle exclusive.