Frostys Leg Of Lamb

Name: Frostys Leg Of Lamb
Prep time: 1 h 30 min
Cook time: 1 h 25 min
Total time: 2 h 55 min
Yield: 4-6
Cuisine: American
Ingredients: 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; FOR GRAVY; 2/3 c dry red wine; 1 1/2 c chicken broth divided; 1 Tbsp plus i teaspoon all purpose flour

By Patsy Fowler
@hellchell1

this is a yummy roast

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

4-6

Prep:

1 Hr 30 Min

Cook:

1 Hr 25 Min

Method:

Broil

Ingredients

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
FOR GRAVY
2/3 c

dry red wine
1 1/2 c

chicken broth divided
1 Tbsp

plus i teaspoon all purpose flour
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How to Make Frostys Leg Of Lamb

Step-by-Step

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.