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–+ servings

Roasted Leg of Lamb with Potatoes, Carrots and Red Wine Demi Glace

This roasted leg of lamb with red wine demi glaze and vegetables is a delicious meal that will delight your family and friends. The savory marinade, combined with the richness of the demi glaze, brings out the full flavor of the lamb, while the potatoes and carrots provide a perfect balance.
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Servings 4 Servings

Ingredients
  

Lamb

  • 3-5 pound Boneless leg of lamb
  • 3 Cloves garlic roughly sliced
  • 3-4 Cloves of garlic minced
  • 3-5 tbsp Rosemary chopped I do 1 tbsp per pound of lamb
  • 1 Lemon, the zest and juice
  • 1 tbsp Kosher salt
  • 1 1/2 tsp Black pepper
  • 1/3 cup Extra virgin olive oil

Red Wine Demi-Glaze

  • 2 Lamb sholder chops
  • 1 onion quartered
  • 2 Celery stalks, roughly chopped
  • 2 Carrots roughly chopped
  • 2 Bay leaves
  • 4 Peppercorns
  • 1/2 Bottle red wine

Vegeatables

  • 1 1/2 pounds baby potatoes, cut in half
  • 1 bunch Carrots, cut into 2 inch peices

Instructions
 

Lamb

  • Most boneless legs of lamb roasts will come netted. Remove the netting, then use 2-3 pieces of kitchen twine to hold the roast together after marinading. If you are using a bone-in roast, you will not need to tie it.
  • If there are any thick spots of fat on the roast, feel free to trim these if desired, but do not remove all of the fat from the roast.
  • Cut the 3 cloves of garlic into thick slices, about 4 per clove. Use a sharp knife to cut slits into the roast; place 1 slice of garlic into each slit.
  • Mix all of the marinade ingredients togeather and rub all over lamb, if roasting with the potatoes and carrots, save 2 tbsp to toss them in.
  • Place the lamb back into the fridge for 4 to 6 hours or overnight.

Demi-Glaze

  • Bring all of the demi ingredients minuse the red wine to a boil, reduce the heat and simmer 4 hours.
  • Strain thru cheese cloth and place back on the stove to continu reducing by more than half.
  • In a speerat sauce pan reduce the red wine over low heat until it is thick like syrup, this could take several hours.
  • Combine th reduce stock and reduced red one and continue to reduce until the desired consistancy. If need mix 1 tsp of cornstarch with a little water and wisk it into the sauce to thicken. Season to taste with kosher salt.

Roasting lamb

  • Bring the lamb out of the fridge and allow to come to room temputure 30 to 45 minutes before roasting.
  • If roasting with the vegeatables, toss them with the extra marinade and lay in the bottom of a 9 by 13 roasting pan, I use my cast iron. Place the lamb on top of the vegeatables.
  • If not using the vegeatables place the lamb on a rack.
  • Place the lamb in a 450° oven and roast the lamb for 15 minutes, then turn the heat down to 350°. Cook the lamb until the center of the lamb achieves 125. Use an oven-safe digital thermometer or check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 15-20 minutes per pound to cook.
  • For rare: 125℉, about 15 minutes per poundFor medium-rare: 130-135℉, about 20 minutes per poundFor medium: 135-140℉, about 25 minutes per poundFor well-done: 155-160℉, about 30 minutes per pound
  • Remove the pan from the oven. Loosely tent with foil and rest for 15-20 minutes before slicing and serving. As the lamb rests, the temperature will continue to increase the final 5-10 degrees to medium rare.
  • If cooking with the potatoes place them back into the oven durring resting time to crisp up if nessasary.
  • Slice the rested leg of lamb against the grain. Arrange the slices on a serving platter alongside the roasted potatoes and carrots.
    Drizzle with Demi Glaze:** Pour the red wine demi glaze over the lamb and serve immediately.
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