Leg of lamb is an impressive meal for a special gathering. The deeply browned onions add richness to the gravy for the ultimate accompaniment to perfectly cooked lamb. We’ve included a kosher variation (below), which is excellent as a special Passover meal.
HANDS-ON TIME
30 minutes
TOTAL TIME
3½ hours
MAKES
12 servings
INGREDIENTS
ROAST LEG OF LAMB:
2.7 kg bone-in leg of lamb
2 cloves garlic, thinly sliced lengthwise
2 sprigs fresh rosemary
¼ tsp each salt and pepper
CARAMELIZED ONION GRAVY:
2 tsp olive oil
2 cloves garlic, minced
1 onion, thinly sliced
¼ cup dry red wine
2 cups sodium-reduced beef broth
¼ tsp pepper
1 tsp cornstarch
DIRECTIONS
ROAST LEG OF LAMB: Trim all but thin layer of fat from lamb. With thin sharp knife, poke about twelve 1½-inch (4 cm) deep slits into top. Stuff each slit with 1 slice of the garlic. Remove leaves from rosemary sprigs; stuff 4 or 5 leaves into each slit. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with salt and pepper.
Place lamb on greased rack in roasting pan; roast in 350°F (180°C) oven until medium-rare and instant-read thermometer inserted in thickest part of meat reads 145°F (63°C), about 2 hours. Transfer to cutting board;
cover loosely with foil and let rest for 15 minutes before carving.
CARAMELIZED ONION GRAVY: While lamb is resting, in saucepan, heat oil over medium heat; cook garlic, stirring, for 1 minute. Add onion; cook, stirring occasionally, until golden, about 8 minutes. Stir in wine; cook,
stirring, for 1 minute. Add broth and pepper; bring to boil. Remove from heat.
Drain fat from roasting pan; place pan over medium-high heat. Add onion mixture and bring to boil, scraping up browned bits from bottom of pan. Stir cornstarch with ¼ cup water; whisk into pan. Cook, stirring,
until slightly thickened, about 3 minutes. Serve with lamb.
NUTRITIONAL INFORMATION, PER SERVING: about 272 cal, 38 g pro, 11 g total fat (5 g sat. fat), 2 g carb, trace fibre, 128 mg chol, 269 mg sodium, 649 mg potassium. % RDI: 2% calcium, 17% iron, 1% vit A, 2% vit C, 10% folate.
VARIATION
KOSHER ROAST LEG OF LAMB WITH CARAMELIZED ONION GRAVY
For roast leg of lamb, use kosher bone-in leg of lamb. For gravy, replace sodium-reduced beef broth with 2 tsp kosher-for-Passover beef consommé instant soup mix (such as Lieber’s) mixed with 2 cups water, or 2 cups homemade kosher beef stock. Substitute kosher olive oil for olive oil, kosher-for-Passover red wine for dry red wine, and kosher potato starch for cornstarch.
