Roast Leg of Lamb Continental
Elevate your next dinner party with the exquisite flavors of Roast Leg of Lamb Continental, a show-stopping centerpiece that perfectly balances rustic charm and refined European flair. This recipe features a bone-in leg of lamb marinated in a luxurious blend of olive oil, fresh rosemary, thyme, garlic, lemon zest, and Dijon mustard for a herbaceous and tangy coating. Roasted atop a fragrant bed of carrots, celery, and onions, the lamb is infused with white wine for extra juiciness and tenderness. A silky pan sauce, thickened with a buttery roux and enriched with luscious lamb stock, completes this culinary masterpiece. Whether served with golden roasted potatoes or vibrant steamed vegetables, this dish is ideal for special occasions or sophisticated family dinners. Rich in flavor, beautifully aromatic, and delightfully tender, this roast lamb recipe will leave your guests craving more.
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Recipe Information
Ingredients
- 2.5 kg leg of lamb (bone-in)
- 4 tbsp olive oil
- 6 pieces garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 piece lemon zest
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
- 2 tsp sea salt
- 1 tsp black pepper, ground
- 250 ml white wine
- 250 ml beef or lamb stock
- 3 pieces carrots, peeled and chopped
- 2 pieces celery stalks, chopped
- 1 piece onion, quartered
- 2 tbsp butter
- 1 tbsp all-purpose flour
Instructions
Preheat your oven to 180°C (350°F).
Trim any excess fat from the lamb leg, but leave a thin layer for flavor and moisture.
In a bowl, mix olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, Dijon mustard, sea salt, and black pepper to create the marinade.
Rub the marinade generously all over the leg of lamb, ensuring it gets into any crevices. Let it sit at room temperature for 30 minutes to absorb the flavors.
Place the chopped carrots, celery stalks, and onion quarters in the base of a large roasting pan to create a bed for the lamb.
Position the lamb leg on top of the vegetables in the roasting pan. Pour white wine into the pan to add moisture during roasting.
Roast the lamb in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Baste the lamb with the pan juices every 20 minutes.
Once cooked to your preference, remove the lamb from the oven and transfer it to a cutting board to rest for 15 minutes. Cover it loosely with foil to retain warmth.
Meanwhile, strain the pan juices into a saucepan, discarding the roasted vegetables. Add the beef or lamb stock to the saucepan and simmer over medium heat.
In a small pan, melt butter and whisk in flour to create a roux. Slowly add the roux to the saucepan with the pan juices, whisking constantly, until the sauce thickens to your liking.
Slice the rested lamb and serve it with the rich sauce on the side. Pair with roasted potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.0 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 79 mg | 6% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 977 mg | 21% | |
*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.
