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Mr. Pat's Perfect Leg Of Lamb

Mr. Pat’s Perfect Leg of Lamb

Mr. Pat’s Perfect Leg of Lamb
Mr. Pat's Perfect Leg of Lamb
Mr. Pat's Perfect Leg of Lamb
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  • 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)
  1. Stuff leg of lamb or have your butcher do it.
  2. 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.
  3. Preheat oven 450. In a large heavy roasting pan, add onion, carrot and garlic. Place lamb on veggies and sprinkle with lemon zest.
  4. 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.
  5. 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.
  6. 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.
  7. Carve lamb and serve with gravy.

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