Grandma Butler's Roasted Leg of Lamb Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 leg of lamb, bone in (6-7 lb)
1/4 c fresh lemon juice
8 cloves garlic, minced
3 tbsp chopped fresh rosemary leaves
1 tbsp kosher salt
2 tsp ground black pepper
1 c chopped fresh herbs (combination of rosemary and parsley)
2 c diced onions
2 c chicken stock
1 c red wine
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Directions: |
Directions:Preheat the oven to 400º F. Rub lamb with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Roast for 30 minutes. Reduce the oven temperature to 350º F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer registers about 145º F to 150º F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Position the roasting pan over the stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add wine to deglaze the pan, scraping the bottom with a wooden spoon. Add chicken stock gradually (you may not need all two cups). Reduce over high heat until sauce consistency. Strain before serving. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
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Personal
Notes: Grandma Butler's favorite meat dish was a roasted leg of lamb. She would typically roast her lamb on a rotisserie and you could smell the lamb as soon as you would walk into the house. Sometimes you would catch the smell still lingering days after. When you cook this dish, the aroma will take you right into her house with the warm memories.
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