Leg of Lamb with Garlic Sauce
Elevate your next dinner gathering with this succulent Leg of Lamb with Garlic Sauce, a show-stopping centerpiece that's bursting with flavor. This recipe combines the tender richness of roasted leg of lamb, perfectly infused with aromatic garlic and fresh rosemary, and finishes it with a creamy, velvety garlic sauce for the ultimate indulgence. The lamb is seasoned with a zesty olive oil and lemon marinade, then slow-roasted to perfection, ensuring juicy and flavorful slices in every bite. The accompanying garlic sauce, made with butter, heavy cream, and fragrant chicken broth, adds a luxurious touch to this hearty dish. Perfect for family celebrations or special occasions, this impressive entrée pairs beautifully with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up every luscious drop of sauce. Ready in under two hours, this easy-to-follow recipe promises restaurant-quality results that will leave your guests raving.
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Recipe Information
Ingredients
- 4 pounds leg of lamb
- 8 pieces garlic cloves
- 4 sprigs fresh rosemary
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the surface of the meat.
Peel and slice 4 garlic cloves into thin slivers. Insert a garlic sliver and a small sprig of rosemary into each incision.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Rub the mixture thoroughly all over the lamb.
Place the prepared lamb on a roasting rack in a deep baking pan. Roast in the preheated oven for about 1 hour 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste the lamb occasionally with pan juices.
While the lamb is roasting, prepare the garlic sauce. Mince the remaining 4 garlic cloves.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Sprinkle in the flour and cook for 1 more minute, stirring frequently to form a roux.
Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Simmer the sauce for 3-5 minutes, or until slightly thickened. Season with a pinch of salt and pepper to taste.
Once the lamb has finished cooking, remove it from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the lamb into slices and serve draped with the warm garlic sauce. Enjoy!
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5364 mg | 233% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
