The Ultimate Roasted Leg of Lamb Recipe
Tender, juicy and full of flavor. That's how your guests will describe this wonderful leg of lamb recipe. Perfect for the holidays or a cool evening.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Main Course
Cuisine: French
Servings: 8 servings
Calories: 389kcal
Author: Scott Groth
For the Leg of Lamb
- 7 LB Leg of Lamb
- 1 tablespoon Kosher Salt
- ½ tablespoon Pepper
- ½ Cup Dijon Mustard
- ¼ Cup Herbs de Provence
For the Roasted Vegetables
- 1 Celery Root Peeled and cubed
- 3 Onions Peeled and quartered
- 6 Carrots Peeled and large cut
- 3 Turnips Quartered
- 8 cloves Garlic Peeled and halved
- 2 yellow Beets Peeled and quartered
- 2 tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- 1 Cup Dry White Wine
- 1 Cup Beef Stock Unsalted
Preparing the Vegetables
Add the prepared vegetables to a baking dish large enough to hold the lamb.
Add the oil, salt and a couple cranks of pepper. Toss to coat.
Roasting the Lamb
Place the lamb on top of the vegetables.
Add the stock and wine, then cover tightly with foil.
Roast for 45 minutes to 1 hour. When the meat registers 120 degrees, remove the foil and increase the temperature to 425 degrees.
Remove when the thickest part of the meat reads 130 degrees.
Remove the lamb from the baking dish and loosely tent with foil. Allow to rest for 10 minutes.
For the Gluten Free Gravy
While the meat is resting, heat a heavy bottom skillet over high heat.
Strain the juice from the roasted vegetables into the skillet. Begin to reduce.
Using a fine mesh strainer, take 3-4 cooked carrot chunks and about 2 of the cooked turnip or celery root pieces. Mash through the strainer with the back of a wooden spoon into the skillet.
Mix well to incorporate and continue to reduce until the desired consistency has been achieved. Taste and adjust the seasonings.
Please be sure to check the temperature while the leg of lamb is cooking, particularly if you are using a boneless leg of lamb. It will reach 130 degrees well before a bone-in leg of lamb!
If you don't want your foil to stick to the mustard, lay a handful of parsley down on the highest point of the leg of lamb. It will impart some nice flavor while cooking too.
Want to use other vegetables? Go ahead! Try adding some parsnips, kohlrabi, shallots or even potatoes.
Calories: 389kcal