Yesterday I talked about the Mute Supper that my family and I held a few years ago. In that post I talked about a leg of lamb that I cooked. So I figured today I would share a recipe for cooking a fantastic leg of lamb. Hope you enjoy!
- 1 leg of lamb (about 6 lbs.) not sirloin half
- Several lg. cloves of garlic
- 1/2 tsp. thyme leaves, crushed
- 1 tsp. rosemary leaves, crushed
- 1/2 tsp. salt
- 1 tsp. fresh ground black pepper
- 2 tbsp. flour
- 1/4 c. tarragon vinegar
- 1/4 tsp. oregano
- 1/4 c. water
- 1 lg. onion, quartered
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 c. dry red wine
- Cut garlic into slivers and insert randomly into lamb, using point of sharp knife.
- Mix together thyme, oregano, rosemary, salt, pepper, and flour. Rub mixture well into lamb.
- Pour over lamb leg mixture of tarragon vinegar and water.
- Roast lamb in preheated 350 degree oven for 1 hour.
- Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. Insert meat thermometer into fleshy part of lamb without touching bone.
- Pour wine all over; return to oven. Continue roasting for about 1 1/2 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium, and 165 to 170 degrees for well done.
- Remove lamb leg and cover loosely with foil to keep warm. Pour off fat from pan. Add 1/2 cup boiling water to pan; allow to boil up, scraping pan well. Pour liquids and vegetables into blender and blend until smooth.
- 2 tbsp. butter
- 1 1/2 tsp. flour
- 1/2 to 1 c. reserved liquids from roasting pan
- 1 can beef consomme, undiluted
- Dash of freshly ground pepper
- 2-4 tbsp. dry red wine
- On board, mix flour and butter into paste.
- In saucepan, heat reserved liquids and consomme. Add butter/flour mixture, bit by bit, beating with wire whisk until sauce comes to boil and is slightly thickened.
- Stir in pepper and wine; return just to boiling. Serve with roast lamb.
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