Oven-Roasted Leg of Lamb

Oven-Roasted Leg of Lamb

Ready in 45 minutes

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"I made this for Christmas lunch and it was a winner. Everyone had seconds and third helpings.
The gravy was the clincher! I decided to use an excellent red wine (Merlot) and that made all the
difference.

Wish I'd taken a picture of it before it was demolished. "

- Leko_24

Top-ranked recipe named "Oven-Roasted Leg of Lamb"

4.4 avg, 8 review(s) 88% would make again

Ingredients

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1 Leg of lamb; (6 to 9-pound)
4 lg cloves Garlic; cut into
1/2 c olive oil
1/2 c Lemon juice
1 tb Fresh oregano leaves; OR
2 ts Dried oregano leaves
1 ts Salt
2 ts Fresh rosemary; chopped
Black Pepper; freshly ground
1/2 c Hot water
2 tb olive oil
3 Shallots; finely chopped
1 c Red wine
1/2 c Rich chicken stock
2 tb Flour; mixed with
2 tb Unsalted butter

Original recipe makes 1 Serving

Servings  

Preparation

With the tip of a small, sharp knife, cut many slits in the skin of the lamb. Insert the garlic slivers into the slits. In a small bowl, combine the olive oil, lemon juice, oregano, salt, rosemary, and pepper. Brush the lamb generously with this mixture. Place the lamb in a shallow roasting pan. Cover and refrigerate for 24 hours. Cover the remaining basting mixture and set aside. Uncover lamb and bring to room temperature. Preheat the oven to 325 degrees F. Roast the lamb for 1 hour. Drain off any fat that has accumulated in the bottom of the pan. Pour the hot water into the pan. Continue to roast the lamb, basting every 20 minutes, first with the remaining basting sauce, then with the juices that accumulate in the pan. Allow 20 minutes per pound for total roasting time, or until a meat thermometer inserted into the thickest part of the lamb, with out touching fat or bone, registers 140 degrees for rare, 160 degrees for medium, and 170 degrees for well done. Remove lamb from the oven and set aside, lightly covered for about 20 minutes before carving. Skim the fat from the juices in the pan and strain through a fine sieve. In a skillet heat olive oil over moderate heat and saute shallots until tender. Add wine and simmer until reduced by half. Add the strained pan juices and chicken stock and bring to a simmer. Whisk in the half of the butter and flour mixture and simmer until thickened. If necessary whisk in remaining butter and flour mixture. Taste sauce and adjust seasoning with salt and pepper. Yield: 6 to 8 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8849 Posted to MC-Recipe Digest V1 #547 by Angele Freeman on Apr 3, 1997

THIS IS LEG OF LAMB ON BED OF RICE AND THE SIDES R GREEN BEANS AND CANTALOUPE,SLICE TOMATOES photo by Chinchef123 Chinchef123

Calories Per Serving: 9936 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good
kathymaddux3 4 months ago
Very good, but i needed to broil at the end to get it cooked enough. Sauce was a hit.
jdubyac 1 year ago
Very good lamb roast even though I didn't marinate over night. A little bit of work to make the sauce but it turned out well.
pammillerheyart 2 years ago
A disappointment. Sauce was very acid. Had to cut it by adding sugar.
Annaarshad 3 years ago
I made this for Christmas lunch and it was a winner. Everyone had seconds and third helpings. The gravy was the clincher! I decided to use an excellent red wine (Merlot) and that made all the difference. Wish I'd taken a picture of it before it was demolished.
Leko_24 3 years ago
It was delightful and something different for a change
Chinchef123 3 years ago
It was delightful and something different for a change
Chinchef123 3 years ago
Great recipe for the holidays or company dinner. Easy to fix and delicious. I baked peeled small potatoes and tiny onions togetjer around the roast for vegetables.
ExpatMe 4 years ago
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