Simple Roast Bone-In Leg of Lamb
D'Artagnan | Yield: 8-10
This elegant lamb roast is exceptionally flavorful and incredibly tender. It's also deceptively simple to make and perfect for the holidays. Serve with your favorite festive side dishes.
- 1 Bone-in Leg of Lamb (5-6 pounds)
- 2 tablespoons coarse salt
- 2 teaspoons freshly ground pepper
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 cup lamb stock or water
- 2/3 cup dry red wine
- 1 container Veal Demi-Glace
- 2 tablespoons all-purpose flour
- With a sharp paring knife, trim about 1.5 inches of flesh from the top of the shank bone, for presentation. Trim excess silverskin and fat, if needed. Make small ½ inch deep incisions all over the leg.
- In a small bowl, stir together salt, pepper, garlic, rosemary, mustard, and oil to form a paste. Spread evenly over lamb, working it into the incisions. Transfer lamb, fat side up, to a rack in a large roasting pan and allow it to sit at room temperature for about 30 minutes.
- Preheat oven to 425 degrees F.
- When ready to roast, pour lamb stock or water into the bottom of the roasting pan. Roast lamb for 20 minutes then reduce the temperature to 325 degrees. Continue to roast until an instant read thermometer inserted into the thickest part of the leg registers 130 degrees F, for medium-rare. Increase temperature to high broil. Broil until surface becomes brown and crisped, about 5 minutes. Transfer lamb to a cutting board and let rest at least 20 minutes before carving.
- Meanwhile, remove rack from roasting pan and place pan across 2 burners over medium-high heat. Pour in wine, scraping up any brown bits with a wooden spoon. Simmer, reduce wine by half.
- In a small bowl, stir together 2 tablespoons of the demi-glace with the flour until smooth. Stir back into remaining demi-glace then whisk the demi-glace mixture into the roasting pan. Simmer until thickened slightly, about 1 minute. Stir in any accumulated juices from the carving board. Strain sauce through a fine sieve. Serve with lamb.