Frostys Leg Of Lamb
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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
- 2/3 c
- dry red wine
- 1 1/2 c
- chicken broth divided
- 1 Tbsp
- plus i teaspoon all purpose flour
FOR GRAVY
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.
