Herb-Roasted Leg of Lamb
- prep time50 min
- total time 170 min
- serves 6-8
A succulent, flavourful leg of lamb, roasted in herbs and coated in a homemade sauce.
1 leg of lamb, deboned and butterflied, bones reserved and cut into 2-inch pieces for sauce (ask your butcher to do this for you)
½ cup (125 mL) olive oil, divided
6 clove garlic, finely chopped
1 lemon, zested and juiced
2 Tbsp (30 mL) anchovies, finely chopped
2 Tbsp (30 mL) capers, chopped
2 Tbsp (30 mL) fresh parsley, chopped
1 Tbsp (15 mL) fresh rosemary, chopped
1 Tbsp (15 mL) fresh thyme, chopped
1 Tbsp (15 mL) Dijon mustard
2 Tbsp (30 mL) unsalted butter
2 shallots, finely diced
8 cup (2 L) baby spinach
salt and pepper
butcher's twineLamb Sauce
1 lamb leg bone, cut into 2-inch (5 cm) pieces (from the leg of lamb recipe)
2 carrots, peeled and cut into 1-inch (2.5 cm) pieces
2 onions, roughly chopped
2 large stalks celery, cut into 2-inch (5 cm) pieces
4 large cloves garlic, crushed
4 Tbsp (60 mL) olive oil, divided
1 ½ cup (350 mL) red wine
6 cup (1.5 L) low-sodium beef broth
½ tsp (2 mL) fresh rosemary, chopped
1 tsp (5 mL) fresh thyme leaves
salt and pepper
1. Preheat oven to 450 degrees Fahrenheit. (230 degrees Celsius).
2. In a small bowl, combine 1/3 cup (75 millilitres) of olive oil, garlic, lemon zest and juice, anchovies, capers, parsley, rosemary, thyme and Dijon mustard. Season with salt and pepper.
3. In a large skillet over medium high heat add the butter and shallots. Cook until shallots are soft then add the spinach in batches and sauté until wilted, about 3 minutes. Season with salt and pepper. Remove from pan and cool on a plate.
4. Season the lamb on both sides with salt and pepper and rub the inside with the herb paste. Lay the lamb leg out and place the spinach on the inside surface in an even layer. Roll the lamb into a cylinder and tie using butcher’s twine.
5. Heat remaining olive oil in a very large skillet over medium-high heat. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer seared lamb into a deep roasting pan and spread remaining herb paste on top, cover well with foil. Roast for about 15 minutes and then lower heat to 350 degrees Fahrenheit (180 degrees Celsius). Continue to roast lamb until thermometer inserted into thickest part registers to 135 to 140 degrees Fahrenheit (58 to 60 degrees Celsius), about 55 minutes. Transfer lamb to platter, cover loosely with foil and let rest for 20 minutes before carving.Lamb Sauce
1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. In roasting pan, combine the lamb bone, carrots, onions, celery, and garlic cloves. Drizzle with 1 tablespoon (15 millilitres) of olive oil, toss well to coat and mound in center of the pan. Roast for 1 hour until vegetables are well caramelized.
3. Place the roasting pan on top of stove over medium high heat. Deglaze the pan with red wine until the wine has almost evaporated, scraping brown bits from bottom of pan with a wooden spoon. Transfer everything to a large saucepan.
4. Over medium high heat, add the beef both to cover the vegetables and bones. Bring to a boil, then skim off and discard the fat. Lower heat and simmer for about 1 hour. Strain the sauce into a small saucepan.
5. To finish the sauce, bring to a boil, then remove from heat and whisk in butter, herbs and season to taste with salt and pepper.