Description
A delicious Rosemary Garlic Lamb Roast with a savory pan jus, perfect for a special occasion.
Ingredients
Scale
- 2 to 3 pounds bone-in leg of lamb
- 4 cloves garlic, finely chopped
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 cup full-bodied red wine (like Merlot)
- 1 tablespoon whole grain mustard
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the garlic, rosemary, olive oil, sea salt, and black pepper to form a paste.
- Massage the herb mixture over the entire surface of the leg of lamb.
- Transfer the lamb to a roasting pan and roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 135°F (medium-rare) to 145°F (medium).
- While the lamb is cooking, combine the chicken broth, red wine, and whole grain mustard in a saucepan and heat over medium flame until it simmers and reduces by half (about 15-20 minutes).
- If desired, dissolve cornstarch in a tablespoon of cold water and whisk it into the sauce until it thickens to your preference.
- Once the lamb is done, remove it from the oven and let it rest for 15 minutes before carving.
- Serve the lamb slices drizzled with the savory sauce.
Notes
- For added sweetness, mix in a tablespoon of maple syrup into the herb paste.
- Substitute rosemary with fresh thyme for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: varies
- Fat: 22g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies
Keywords: Rosemary Garlic Lamb Roast with Pan Jus