Frostys Leg Of Lamb
1bone in leg of lamb aith bone removed by butcher (7-8 pounds)
2 Tbspcoarse salt
2 tspfreshly ground pepper
2 Tbspminced garlic
2 Tbspchopped fresh rosemary, leaves, plus sprigs for garnish
2 Tbspdijon mustard
2 Tbspolive oil, extra virgin
1 cchicken broth or water
2/3 cdry red wine
1 1/2 cchicken broth divided
1 Tbspplus i teaspoon all purpose flour
How to Make Frostys Leg Of Lamb
- for the cleanest looking presentation trim 1 1/2 inches of flesh from the shank bones with a sharp paring knife. (Your butcher may be willing to do this for you.)
- The fell is a thin outer layer of fat that you may find if you by an untrimmed leg from a butcher.
- It's very tough so it's important to remove all of it.
- A long knife with a sharp thin blade is the best tool for the job.
- Trim the excess fat that lies beneath the fell, but have enough to enrich the meat and gravy.
- It also crisps up nicely when broiled, which helps give the carved slices great texture.
- Use shears to trim the fat pads around the hip or large end.
- Make incisions 1 inch long and 1/2 inch deep all over the leg, that will allow the aromatic rub to penetrate the meat more easily.
- Roughening the surface in this way also results in a crisper more flavorful crust after broiling.
- Stir together salt, pepper, garlic, rosemary, mustard and oil in a small bowl until it forms a wet paste.
- Spread rub evenly over lamb, working it in the incisions.
- Let lamb sit at room temperature about 30 minutes.
- Meanwhile preheat oven to 425.
- Transfer lamb, fat side up to a large roasting pan fitted with a rack and add broth.
- Roast lamb 20 minutes. Reduce heat to 325 and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130-135 degress (medium rare) about 55 minutes.
- Increase temperature to broil, broil until surface sizzles and becomes brown and crisp about 5 minutes.
- Transfer lamb to a platter or carving board, let rest at least 20 minutes before carving.