Herb-Crusted Lamb (Print)
Boneless lamb leg coated in herby mustard and roasted until juicy, paired with a delicious wine-based gravy.
# Ingredients:
→ Marinated Lamb
01 -
One boneless leg of lamb, about 5 pounds
02 -
1/2 cup of Dijon mustard
03 -
2 tbsp soy sauce
04 -
3 minced garlic cloves
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1 tsp thyme, dried
06 -
1 tsp rosemary, dried
07 -
1/4 tsp ground ginger
08 -
2 tbsp olive oil
→ Flavor Boosters for Roasting
09 -
1/2 of a small onion, chopped roughly
10 -
Half a lemon, sliced
11 -
A few thyme and rosemary sprigs, fresh
12 -
2-4 cups of chicken stock
→ Gravy Components
13 -
2 tbsp of regular flour
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2-4 tbsp water
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1/2 cup of white wine
16 -
Pepper and salt, to your taste
# Steps:
01 -
Whisk together the mustard, soy sauce, garlic, thyme, rosemary, and ginger in a bowl. Add olive oil slowly, stirring until it turns creamy. Rub this mix all over the lamb and set it fat-side up on a rack in a roasting dish. Leave it at room temp for 2 hours.
02 -
Turn your oven on to 425°F. Lay the onion chunks, lemon slices, and the fresh herbs under the rack in your roasting pan.
03 -
Put the lamb in the oven and roast it for a solid 30 minutes at 425°F.
04 -
Lower the oven to 350°F. Keep roasting the meat until it hits your preferred level: 135°F for medium-rare or 145°F for medium. This should take another 1.5 hours. Pour 2 cups of chicken broth into the pan after one hour, then keep adding more every 30 minutes, as needed.
05 -
Take the lamb out when it's 5 degrees shy of your target temperature. Move it to a cutting board, cover it with some foil, and leave it alone for 20-30 minutes.
06 -
Pour the juices from the pan through a strainer, skimming off most of the fat. Add chicken broth to make 2 cups if necessary. Stir water and flour to make a thick paste. Heat the pan, pour in the wine, and let it boil down to half. Slowly mix in the juices and paste while whisking. Let it simmer for 5-10 minutes as it gets thicker. Add salt and pepper to finish it off.
07 -
Snip off any strings or netting from the lamb. Cut it into pieces and pour gravy over the top when serving.
# Notes:
01 -
Coating the lamb and letting it rest ensures deeper flavors soak in.
02 -
Pull lamb out before it hits the exact doneness temp. It'll finish cooking as it rests.
03 -
Don't skip the resting step—juicy meat depends on it!