Roast leg of lamb with root vegetables and pan gravy
This is a boneless leg of lamb that I’ve marinated overnight in red wine, olive oil, garlic and peppercorns. To the pan, add 1 cup chicken stock and a variety of seasonal root vegetables (I’m using potatoes, turnips, parsnips, carrots and garlic). The lamb is seasoned with salt, pepper, garlic and a little dried spearmint.
Place the roast into pre-heated 450 degree oven for 20 minutes, then reduce the heat to 350 degrees and let cook until a meat thermometer registers 135 degrees for medium-rare, about an hour and twenty minutes for a 3lb. roast.
Remove the lamb and vegetables to a cutting board to rest for 10 minutes. Deglaze the pan with red wine, scraping all the fond from the sides and bottom. Thicken with rice flour or a little arrowroot disolved in water.
Remove the netting from the lamb, slice and serve with the vegetables and gravy.
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