Frostys Leg Of Lamb

Patsy Fowler


this is a yummy roast


☆☆☆☆☆ 0 votes

1 Hr 30 Min
1 Hr 25 Min


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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


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

Printable Recipe Card

About Frostys Leg Of Lamb

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American

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