If you're a red-meat aficionado, you know there are few things as satisfying as sinking your teeth into a perfectly-done leg of lamb. My slow-and-low method results in an insanely tender roast that's delectable with or without the savory red wine sauce.
Roast Ingredients
- 5 lb boneless leg of lamb roast
- ¼ cup lemon juice
- 8 clove garlic, minced
- 3 tbsp rosemary
- salt and pepper to taste
Sauce Ingredients
- 2 cup low-sodium chicken broth
- 1 cup red wine vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- salt and pepper to taste
Directions
Prep:
Cook:
Total:
- For the lamb: Place lamb in a roasting pan and rub with lemon juice, then pat garlic and rosemary over the skin evenly. Salt and pepper to taste.
- Let roast sit at room temperature at least one hour before roasting. This is a good time to prepare your vegetables from the next recipe.
- If you want a nice crust on the outside of your roast, broil lamb at 450° F for 5 minutes right-side-up, then flip and broil another 5 minutes underneath prior to roasting. This is optional.
- Preheat oven to 325° F.
- Cook roast for another 2-3 hours depending on desired doneness. For a 4-7-pound roast, cook 20 minutes per pound for medium rare, or until the internal temp is 140° F. For medium, cook 25 minutes per pound for medium, until the internal temp is 150° F. For well-done, cook 30 minutes per pound, until the internal temp is 160° F.
- Remove from roasting pan and let rest for 15-20 minutes before carving.
- For the sauce: Place roasting pan over stovetop burners.
- Add chicken broth and red wine or vinegar to pan drippings and bring to a low boil.
- Continue to cook for 5 minutes while scraping up browned bits from the bottom of the pan with a wooden spoon.
- Mix cornstarch with water and add to pan.
- Simmer and stir one minute until thickened. Season with salt and pepper to taste.
- Strain gravy through a colander or sieve into a gravy boat before serving.
- Slice lamb and serve with sauce drizzled over the top.