French · Dinner
French Roast Leg of Lamb (Gluten-Free)
Bone-in lamb leg roasted with garlic, rosemary and thyme, basted in olive oil and pan juices until browned and medium-rare inside. Served with a Dijon mustard and cornstarch-thickened pan gravy alongside roasted root vegetables in the French Sunday style.
$8
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
545Calories
47.2gProtein
32.5gFat
15.8gCarbs
6.2gSugar
4.2gFiber
1089mgSodium
211mgChol
13.1gSat Fat
882mgPotassium
77mgCalcium
4.9mgIron
2.8mcgVitamin B12
12.8mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
gluten-free
Instructions
1
Prep
Pat the lamb leg dry, cut small slits over the surface, insert garlic slivers, then rub with oil, salt, pepper, rosemary and thyme.
2
Roast
Place lamb on carrot, parsnip and onion chunks in a roasting pan and roast at 425°F for 15 minutes until browned and crackling.
3
Roast
Lower heat to 325°F and continue roasting for 45 to 55 minutes, basting once halfway through, until internal temperature reaches 135°F.
4
Rest
Transfer lamb to a board, tent with foil and rest for 15 minutes until juices redistribute and center stops weeping.
5
Deglaze
Set roasting pan over medium heat, pour in stock and scrape up browned bits for 2 minutes until simmering.
6
Simmer
Whisk Dijon mustard and cornstarch slurry into pan juices over medium-low heat for 2 to 3 minutes until gravy coats the back of a spoon.
7
Plate
Carve lamb into thick slices against the grain, arrange over roasted vegetables and spoon gravy over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz429g, bone-in cut lamb leg
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 2 tbsp30ml olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup160ml chicken stock
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp cornstarch, dissolved in 1 tbsp water
- 11 carrot
- 22 small parsnip
- 11 onion
