Holiday dinner showstopper (Print Version)
# Ingredients:
→ Lamb and Marinade
01 -
1 boneless leg of lamb (around 5 pounds)
02 -
½ cup dijon mustard
03 -
2 tablespoons soy sauce
04 -
3 cloves garlic, finely minced
05 -
1 teaspoon dried thyme
06 -
1 teaspoon dried rosemary
07 -
¼ teaspoon ground ginger
08 -
2 tablespoons olive oil
→ Roasting Aromatics
09 -
½ small onion, roughly chopped
10 -
½ lemon, sliced
11 -
A few sprigs of fresh rosemary and thyme
12 -
2-4 cups chicken broth
→ Gravy
13 -
2 tablespoons all-purpose flour
14 -
2-4 tablespoons water
15 -
½ cup white wine
16 -
Salt and pepper to taste
# Instructions:
01 -
Mix mustard, soy sauce, garlic, dried herbs, and ginger in a bowl. Gradually whisk in olive oil until emulsified to a mayo-like consistency. Coat lamb thoroughly with mixture. Place on rack (fat side up) in roasting pan and let sit at room temperature for 2 hours.
02 -
Preheat oven to 425°F. Scatter onion, lemon slices, and fresh herbs under rack in roasting pan.
03 -
Roast lamb for 30 minutes at 425°F.
04 -
Reduce oven temperature to 350°F. Continue roasting until lamb reaches desired doneness: about 135°F for medium-rare or 145°F for medium (approximately 1½ hours more). After 1 hour, pour 2 cups chicken stock into pan, adding more after another ½ hour if needed.
05 -
Remove roast from oven 5 degrees short of target temperature. Transfer to cutting board, tent with foil, and let rest 20-30 minutes.
06 -
Strain and de-fat pan juices into measuring cup. Add chicken stock if needed to make 2 cups. Mix flour and water to create slurry. Heat roasting pan over high heat, deglaze with wine, and reduce by half. Add reserved juices and whisk. Gradually add slurry, whisking constantly. Simmer until thickened, 5-10 minutes. Season with salt and pepper.
07 -
Remove netting/string from roast. Carve into slices and serve with gravy.
# Notes:
01 -
Letting the coated lamb rest before roasting develops more flavor
02 -
Remove lamb from oven 5 degrees before target temperature; it will continue cooking as it rests
03 -
Resting the meat is crucial for juicy results