French · Dinner
French Roast Leg of Lamb
Bone-in leg of lamb rubbed with garlic, rosemary and thyme, roasted slowly until the fat renders and the meat pulls tender at the bone. Finished with pan juices sharpened by red wine and Dijon mustard, served alongside roasted root vegetables for a classic French centrepiece.
$10
15 minsPrep
65 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
548Calories
48.1gProtein
30.8gFat
16.2gCarbs
4.1gSugar
2.8gFiber
468mgSodium
181mgChol
11.2gSat Fat
1048mgPotassium
58mgCalcium
4.8mgIron
2.8mcgVitamin B12
20mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the lamb dry, cut slits into the fat, and push garlic slices into them. Rub with olive oil, rosemary, thyme, salt and pepper.
2
Roast
Place lamb and vegetables in a tray. Roast at 325°F (163°C) for 55–65 minutes until internal temperature reaches 130°F (54°C).
3
Rest
Transfer lamb to a plate, tent loosely with foil, and rest 15 minutes.
4
Deglaze
Set tray over medium heat, add red wine and beef stock, scrape up browned bits for 2 minutes until bubbling.
5
Plate
Whisk mustard into pan sauce and simmer 3–4 minutes until thickened. Carve lamb, arrange with vegetables, and spoon sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g bone-in leg of lamb
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 2 tbsp30ml olive oil
- 2 tsp2 tsp Dijon mustard
- 1/2 cup120ml beef stock
- 4 tbsp60ml dry red wine
- 11 small carrot
- 11 small onion
- 22 small potato (240g)
- salt, to taste
- black pepper, to taste
