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frostys leg of lamb

Recipe by
Patsy Fowler
Anderson, SC

this is a yummy roast

yield 4 -6
prep time 1 Hr 30 Min
cook time 1 Hr 25 Min
method Broil

Ingredients For frostys leg of lamb

  • 1
    bone in leg of lamb aith bone removed by butcher (7-8 pounds)
  • 2 Tbsp
    coarse salt
  • 2 tsp
    freshly ground pepper
  • 2 Tbsp
    minced garlic
  • 2 Tbsp
    chopped fresh rosemary, leaves, plus sprigs for garnish
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    olive oil, extra virgin
  • 1 c
    chicken broth or water
  • 2/3 c
    dry red wine
  • 1 1/2 c
    chicken broth divided
  • 1 Tbsp
    plus i teaspoon all purpose flour

How To Make frostys leg of lamb

  • 1
    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.)
  • 2
    The fell is a thin outer layer of fat that you may find if you by an untrimmed leg from a butcher.
  • 3
    It's very tough so it's important to remove all of it.
  • 4
    A long knife with a sharp thin blade is the best tool for the job.
  • 5
    Trim the excess fat that lies beneath the fell, but have enough to enrich the meat and gravy.
  • 6
    It also crisps up nicely when broiled, which helps give the carved slices great texture.
  • 7
    Use shears to trim the fat pads around the hip or large end.
  • 8
    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.
  • 9
    Roughening the surface in this way also results in a crisper more flavorful crust after broiling.
  • 10
    Stir together salt, pepper, garlic, rosemary, mustard and oil in a small bowl until it forms a wet paste.
  • 11
    Spread rub evenly over lamb, working it in the incisions.
  • 12
    Let lamb sit at room temperature about 30 minutes.
  • 13
    Meanwhile preheat oven to 425.
  • 14
    Transfer lamb, fat side up to a large roasting pan fitted with a rack and add broth.
  • 15
    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.
  • 16
    Increase temperature to broil, broil until surface sizzles and becomes brown and crisp about 5 minutes.
  • 17
    Transfer lamb to a platter or carving board, let rest at least 20 minutes before carving.

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