Roasted leg of lamb dinner!


Leg of lamb has been a special treat for our family for as long as I can remember. My mother's side is from Montreal and we normally have this delicious dish there or my mom will make it for special occasions. I have just gotten James into lamb so I wanted to introduce him to our family recipe and made my very first leg of lamb on Saturday! The best place to get lamb is either Costco or Super Store. This leg was only $14.99 at Super Store from New Zealand where Safeway had one for $40! What a rip off. Lamb should be cookedto medium or medium rare just like beef in order to maintain its flavor and tenderness. Here is the recipe for the leg of lamb, MOUTH WATERING red wine gravy and lemon rosemary potatoes I made for James... Lucky guy ;)
Leg of Lamb
1 short cut leg of lamb
3 cloves of garlic, sliced
2 Tbs. olive oil
1 Tbs. lemon juice
1 Tbs. rosemary
Make 25 small slits under skin and insert garlic into slits.
Mix olive oil, lemon juice and rosemary together and rub over leg of lamb. 
Bake at 325 degrees for 2 hours or until the lamb reaches 60-68 degrees for medium rare to rare doneness
Making slits for the garlic
Ready for the oven!
All done :)
Red Wine Gravy
Mmmm this is SO good
1 small onion, chopped
1/2 cup red wine
1 cup beef stock
1 Tbs. corn starch
1 tsp. tomato paste/Ketchup
Skim fat off of juice from the leg of lamb and add onion. Cook over heat around 4 minutes or until the onions become translucent. Pour in wine and bring to a boil. 
Over med-high heat add stock- cook and reduce for 2-3 minutes and add cornstarch
Stir 1 minute and add tomato Ketchup. Stir until thickened (I used a bit more cornstarch)
Add salt & pepper to taste and stir until thickened.
Lemon Roast Potatoes
I loveeee these potatoes with lamb. DELICIOUS!
4 lbs potatoes - cut into wedges
1 cup water
1/2 cup lemon juice
1/3 cup olive oil
3 cloves garlic, minced
1 tsp. salt
2 tsp. dried oregano
1 tsp. pepper
Place potatoes in 13 x 9 inch baking pan
Mix all ingredients together and pour over potatoes. Cook for 2 hours uncovered.
We drained the potatoes at around 30 minutes left and let them crisp up and then poured the marinade back over once they were crispy to get the flavor of the sauce.


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