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.
Servings: 8 servings
Calories: 443kcal
Ingredients
For the Leg of Lamb
- 7 pound leg of lamb
- ½ cup Dijon mustard
- ¼ cup herbes de Provence
- 1 tablespoon kosher salt
- ½ tablespoon pepper
For the Roasted vegetables
- 8 garlic cloves peeled & halved
- 6 carrots peeled & cut into chunks
- 3 onions peeled & quartered
- 3 turnips quartered
- 2 yellow beets peeled & quartered
- 2 tablespoons olive oil
- 1 celery root peeled & cubed
- 1 teaspoon kosher salt
- 1 cup dry white wine
- 1 cup beef stock unsalted
Instructions
Preparing the Lamb
- Season with the salt and pepper. Coat with the mustard and herbes de Provence. Allow to come to room temperature on the counter for at least an hour.
- Preheat the oven to 400°F (204°C).
Preparing the vegetables
- Add the prepared vegetables to a baking dish large enough to hold the lamb.
- Add the oil, salt, and a few 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°F (49°C), remove the foil and increase the temperature to 425°F (218°C).
- Remove when the thickest part of the meat reads 130 F (54°C).
- Remove the lamb from the baking dish and loosely tent with foil. Allow to rest for 10 minutes.
Forthe Gluten-Free Gravy
- While the meat is resting, heat a heavy-bottomed skillet over high heat.
- Strain the juice from the roasted vegetables into the skillet. Begin to reduce.
Notes
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.
Nutrition
Serving: 1serving | Calories: 443kcal | Carbohydrates: 16g | Protein: 54g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 160mg | Sodium: 1615mg | Potassium: 1135mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7657IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 5mg
