American · Dinner
Roast Leg of Lamb (Gluten-Free)
Bone-in leg of lamb rubbed with garlic, rosemary, and thyme, roasted at high heat then finished at lower temperature until the interior reaches 135°F. Pan sauce made from lamb drippings and beef stock, thickened with cornstarch for a gluten-free finish. Served with resting juices.
$8
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
588Calories
59.1gProtein
36.9gFat
5.2gCarbs
0.4gSugar
0.6gFiber
1487mgSodium
204mgChol
16.6gSat Fat
380mgPotassium
25mgCalcium
2.8mgIron
2.6mcgVitamin B12
2mgVitamin C
gluten-free
egg-free
protein-rich
low-carb
gluten-free
main-event
Instructions
1
Prep
Pat the lamb leg dry, pierce the surface, and press in garlic. Rub with rosemary, thyme, salt, pepper, and olive oil until evenly coated.
2
Roast
Set lamb on a rack and roast at 425°F for 15 minutes until the exterior browns and fat begins to render.
3
Roast
Lower oven to 325°F and roast approximately 60 minutes until a thermometer inserted in the thickest part reads 135°F with faintly pink juices.
4
Reduce
Set the pan over medium heat, pour in beef stock, whisk in cornstarch slurry, and simmer 3 minutes until sauce coats a spoon.
5
Plate
Rest the lamb 15 minutes, carve across the grain, arrange slices on a plate, and spoon pan sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in lamb leg
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tbsp2 tbsp fresh thyme
- 2 tbsp30ml olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml beef stock
- 2 tsp2 tsp cornstarch
