Mr. Pat's Perfect Leg of Lamb

Mr. Pat’s Perfect Leg of Lamb

March 25, 2015
Alice
Lamb, Meats & Fowl, Recipes

: Mr. Pat’s Perfect Leg of Lamb

Mr. Pat's Perfect Leg of Lamb

Recipe By: Alice Morrow

Mr. Pat's Perfect Leg of Lamb

Ingredients

1 (6-7 lb.) bone-in leg of lamb, fat trimmed
Kosher salt and black pepper
Garlic cloves, cut in half (this is to stuff leg, so the number you need will determine how much you want to stuff)
2 sprigs of fresh rosemary, chopped
2 sprigs of fresh thyme, chopped
2 sprigs of fresh marjoram, chopped
¼ c. extra virgin olive oil
¼ c. Dijon mustard
¼ c. balsamic vinegar
1 large onion, chopped
4 carrots, peeled and chopped
3 T. minced garlic
Zest of 1 lemon
3 T. butter
3 T. flour
1 shallot, minced
Chicken stock (1 c. or more)

Instructions

Stuff leg of lamb or have your butcher do it.
Make a paste with rosemary, thyme, marjoram, olive oil, mustard, vinegar, salt and pepper. Rub all over leg of lamb. Let sit overnite in refrigerator.
Preheat oven 450. In a large heavy roasting pan, add onion, carrot and garlic. Place lamb on veggies and sprinkle with lemon zest.
Place lamb in oven and reduce temp to 350. Roast 2 hours or until thermometer reads 135 at thickest part. Remove lamb from pan and set aside.
Strain veggies from pan drippings. Reserving 1 c. each of veggies and drippings. If you have less than 1 c. of drippings make up difference with broth.
In saucepan, melt butter. Stir in flour and cook 2-3 minutes. Add shallot and cook until clear and soft. Add reserved veggies and drippings. Bring to boil, reduce heat to simmer. Season to taste.
Carve lamb and serve with gravy.

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