• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Herbed Roast Leg of Lamb with Roast Onions And Potatoes

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1/3 c Mustard, Dijon
  • 1 lg Garlic clove; chopped
  • 1 tb Rosemary, fresh, finely
  • -chopped
  • 1 tb Thyme, fresh; finely
  • -chopped
  • 1 1/2 tb Soy sauce
  • 1/4 c Wine, dry white
  • 4 tb Olive oil
  • 8 lb Lamb, leg of
  • 2 lb Onion, small white
  • 2 lg Carrot
  • 2 1/2 lb Potato


1 c Wine, dry red
2 c Broth, beef
2 tb Butter, unsalted;
3 tb Flour, all purpose

*use small red or white potatoes.

My note: I also insert slices of garlic (medium cloves, quartered) into
slits made in the roast at about 3 inch intervals with a sharp knife. This
adds a wonderful subtle flavor to the meat.

Mince the garlic clove and mash to a paste with 1/4 tsp salt. Blanch onions
in boiling water 2 minutes, drain, and peel. Cut carrots into 1/2" pieces.
Cook potatoes in boiling salted water for 10 minutes, drain, and halve.

In a small bowl whisk together the mustard, the garlic paste, the chopped
rosemary, the chopped thyme, the soy sauce, the white wine, and salt &
pepper to taste, add 2 Tbsp of the oil in a stream, whisking, and whisk the
mixture until it is combined well. Brush the lamb generously on all sides
with some of the mustard mixture, and let it marinate in a lightly oiled
roasting pan, covered and chilled, for at least 6 hours or overnight.

Let the lamb come to room temperature and brush it with the reserved
mustard mixture. In a bowl toss the onions with 1 Tbsp of the remaining
oil, add the onions and carrots to the pan, and roast them with the lamb in
the middle of a preheated 450 degree F. oven for 15 minutes. In the bowl
toss the potatoes with the remaining 1 Tbsp oil and add them to the pan.
Reduce the heat to 350 degrees F. and roast the lamb and vegetables,
stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a
meat thermometer registers 140 degrees F. for medium-rare meat. Transfer
the lamb to a large platter and let it stand for 20 minutes. Transfer the
onions and the potatoes with a slotted spoon to a serving dish, leaving the
carrots in the pan, and keep them warm, covered.

Make the gravy: Pour off the fat from the pan, add the wine, and deglaze
the pan over moderately high heat, scraping up the brown bits. Boil the
mixture until it is reduced by half and strain it through a sieve into a
saucepan, pressing hard on the carrots.

*** My note: I stopped at this point, adding juices from the lamb platter,
and used the resulting sauce for the meatit was delicious!

Add the broth and bring the mixture to a boil. In a small bowl knead
together the butter and the flour until the mixture is combined well and
add the mixture to the gravy a little at a time, whisking. Add any juices
that have accumulated on the platter and salt and pepper to taste and
simmer the gravy, whisking occasionally, for 3 minutes, or until it is

Spoon some of the potatoes and onions around the lamb, and garnish the lamb
with fresh thyme and rosemary sprigs. Serve the lamb, carved, with the

Source: Bon Appetit On 27 JUN 95 230306

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