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French Leg Of Lamb

Ingredients
  Leg of lamb 7 Pound
  New potatoes 3 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Carrots 2
  Celery 1 Cup (16 tbs)
  Onion 1 Small
  Thyme 1 Dash
  Bay leaves 2
  Garlic 2 Clove (10 gm)
  Red wine 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1) Preheat oven to 500 F.
2) In a shallow roasting pan, arrange the lamb flat, fat side down.
3) Place the potatoes around meat, mark with butter.
4) Put the pan in the oven and roast, uncovered for 20 minutes.

MAKING
5) Reduce the heat to 400F.
6) Flip the lamb fat side up and turn potatoes.
7) Sprinkle carrots, celery, onion, thyme, bay leaves, and garlic over and around lamb.
8) Place the pan in the oven and roast, turning potatoes occasionally, 35 to 40 minutes longer—lamb will be medium rare.
9) Place the lamb and potatoes on the serving platter and keep warm.
10) Spoon the drippings into 1-cup measure, leaving vegetables in pan.
11) Using a ladle, skim off all fat; discard.

FINALIZING
12) In the pan, place the remaining drippings.
13) Stream in 1/2 cup water, the wine, salt, and pepper.
14) Allow the wine mixture to boil, reduce the heat and simmer, uncovered for about 3 minutes.
15) Take the pan off the heat and discard bay leaves.
16) Pass the vegetables and juice through strainer into gravy boat.

SERVING
17) Slice the leg of lamb crosswise and arrange on a warm serving plate.
18) Spoon the hot gravy on the top and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
45 Minutes
Cook Time: 
70 Minutes
Ready In: 
115 Minutes
Servings: 
8

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