Roasted Leg of Lamb

Roasted Leg of Lamb is flavored with zippy lemon juice, fresh garlic, rosemary, and is topped with a sauce made from its own pan drippings and herbs. This is the best way to enjoy roast lamb!
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PRINTABLE RECIPE: https://thestayathomechef.com/roasted-leg-of-lamb/



Ingredients

Lamb
1 leg of lamb approx. 6 lbs
1/4 cup lemon juice freshly squeezed
8 cloves garlic minced
3 tablespoons fresh rosemary chopped
1 tablespoon salt
2 tsp pepper

Sauce
Pan drippings
1 white onion diced
1/3 cup fresh rosemary chopped
1/3 cup fresh chives chopped
1/3 cup fresh parsley chopped
1 tablespoon flour.
2 cups chicken stock
1 cup red grape juice

Instructions

1 Preheat oven to 400 degrees.

2 Put your leg of lamb in a roasting pan and pour lemon juice over it. In a small bowl mix together garlic, rosemary, salt, and pepper. Using your hands, rub the spices all over the lamb.

3 Roast the lamb for 30 minutes at 400 degrees. After 30 minutes, reduce the heat to 350 degrees. Continue roasting for about 1 hour longer, until your meat thermometer reads 145 degrees.

4 Remove lamb from oven and let rest for 15 minutes before serving.

Sauce:

1 While the lamb is resting, make your sauce by pouring all of the drippings from the roasting pan into a medium-sized sauce pan. Get all the little bits, and burned chunks that you can.

2 Heat the sauce pan over medium-high heat. Add in onions and saut for 5-7 minutes. Add in herbs and flour and saut for another minute.

3 Add in chicken stock and grape juice and bring to a boil. Sauce should begin to thicken.

4 Remove from heat. Strain out all the herbs and onions (if desired), leaving a pure sauce. Serve the sauce drizzled over the lamb once it is sliced.


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