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Roasted Leg of Lamb

Recipe photo courtesy of Romulo Yanes

See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.

Source: Martha Stewart Living, April 2013
Total Time Prep Servings

Ingredients

For Lamb

For Gravy

Directions

Cook's Notes

Making Gravy
While lamb is resting, remove rack from roasting pan and place pan across 2 burners over medium-high heat. 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. Whisk in 1 1/4 cups broth and return to a simmer. Whisk together remaining 1/4 cup broth and flour in a small bowl, then whisk into wine mixture. Simmer until thickened slightly, less than 1 minute. 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.

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129
  • MS12056411
    16 APR, 2017
    I was skeptical about the Dijon but it was a delicious roast !!!
    Reply
  • Surfisher53
    31 DEC, 2014
    Made this recipe without changes and it was incredible.
    Reply
  • MontyMich
    3 APR, 2013
    I followed this recipe for a 3.62 lb lamb roast so I halved most of the ingredients. I must say, it was DELICIOUS! I marinated my roast overnight, and also added fresh mint along with the fresh rosemary. I would highly recommend this recipe. It is a bit time consuming, but it was definitely worth it.
    Reply

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