2 years ago

Roasted Leg of Lamb

Seasoned with an
aromatic rub and roasted until it’s browned and crisp on the outside, this
traditional dish is a holiday favorite.

12 servings
Preparation time: 2 hours 30 minutes

For lamb:
1 bone-in leg of lamb, (about
7-8 pounds)
2 tablespoons coarse
2 teaspoons freshly
ground pepper
2 tablespoons minced
2 tablespoons chopped
fresh rosemary leaves, plus sprigs for garnish
2 tablespoons Dijon
2 tablespoons
extra-virgin olive oil
1 cup chicken broth or

For gravy:
⅔ cup dry red wine
1 ½ cups chicken broth,
1 tablespoon plus 1
teaspoon all-purpose flour


  1. Make incisions 1 inch
    long and ½ inch deep all over the leg; they’ll allow the aromatic rub to
    penetrate the meat more easily. Roughening the surface in this way also results
    in a crisper, more flavorful crust after broiling.
  2. Stir together salt,
    pepper, garlic, rosemary, mustard and oil in a small bowl until it forms a wet
    paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit
    at room temperature, about 30 minutes. Meanwhile, heat oven to 425 F.
  3. Transfer lamb, fat side
    up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20
    minutes. Reduce temperature to 325 F and roast until a thermometer inserted
    into thickest part of flesh near the bone reaches 130 degrees to 135 degrees
    (medium-rare), about 55 minutes. Increase temperature to broil; broil until
    surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to
    a platter or carving board; let rest at least 20 minutes before carving.

For gravy:

  1. While lamb is resting, remove rack from
    roasting pan and place pan across 2 burners over medium-high heat.
  2. Add wine to
    the drippings in the pan, bring to a simmer and reduce by half, scraping up any
    brown bits with a wooden spoon.
  3. Whisk in 1 ¼ cups broth and return to a simmer.
  4. Whisk together remaining ¼ cup broth and flour in a small bowl, then whisk into
    wine mixture.
  5. Simmer until thickened slightly, less than 1 minute.
  6. Add any
    accumulated juices from platter or carving board and pour through a fine sieve
    into a bowl. Ladle into a gravy boat and serve with lamb.

Recipe source: Martha Stewart