Roast Lamb Recipe
This Roast Lamb Recipe is prepared with a rosemary garlic rub. The boneless oven Roast Lamb is a favorite at Passover and Easter.
Ingredients for the Roast Lamb Recipe:
- 2.72 kg (6 lb.) of lamb leg roast boneless
- 4 tablespoon of butter
- 1 stems of rosemary
- 4 cloves of garlic
- 2 teaspoons of salt
- 1 teaspoon of black pepper
Ingredients for the gravy for the Roast Lamb Recipe:
- 3 tablespoons of olive oil OR sunflower oil
- 200 g (7.05 oz) of shallots
- 200 g (7.05 oz) of leeks
- 150 g (5.29 oz) of carrots
- 300 g (0.63 pt)) of tomatoes
- 1 stem of rosemary
- 300 ml (6.76 oz) of dry red wine OR white wine
- 500 ml (1.05 pt) water
- 2 beef bouillion cubes “Knorr” bouillion
- 4 tablespoons of heavy whipping cream
- 2 tablespoons of lemon juice
- corn starch for thickening the gravy
Preparation of Roast Lamb leg:
Take the Roast Lamb out of the refrigerator about one hour before preparation. If your Roast Lamb is already wrapped in a smoke-net, remove the net carefully, so you can reuse it after having rubbed the roast with spices. Remove some of the fat of the lamb leg using a sharp knife. Grind the garlic and the rosemary in a coffee grinder. Melt the butter and add salt, pepper, minced garlic, and rosemary and mix with a fork. Rub the lamb leg on all sides with the spiced butter blend. Place the roast back into the net and set aside. If your Roast Lamb did not have a net, wrap some baker’s twine around the roast to hold it together.
Preparation of the gravy:
Crumble the bouillon cubes into the water and heat the water until the bouillon cubes are dissolved. Let the bouillon cool a little, add the wine, mix and set aside. Peel the shallots and the carrots and cut in slices. Wash the tomatoes and leeks and cut into pieces. Wash the stem of rosemary.
Heat the olive oil in a roasting pan. Add the shallots and all the other vegetables and gently roast until the shallots are transparent. Set the Roast Lamb on top of the vegetables and place the stem of rosemary on the site of the roast. Pour half of the bouillon wine liquid into the roasting pan. Cover the roasting pan with a lid. Preheat the oven to 180°C (356°F). Insert a meat thermometer into the thickest portion of the lamb leg.
Place the Roast Lamb on the second rack, and roast the leg for about 1 ½ hours. Then, remove the lit on the roasting pan and continue roasting the leg for another hour or until the temperature of your roast has reached 78°C – 174°F (measured with the meat thermometer). Make sure to brush the lamb roast from time to time with the rest of the bouillon wine liquid. Once the Roast Lamb is done, remove the pan from the oven.
Note: Insert the meat thermometer into the thickest portion of the meat. Bake the roast until the thermometer has reached 78°C — 174°F for well done, 68°C — 155°F for medium, and 60°C — 140°F for medium-rare.
Finishing of the Lamb Roast:
Cut the net or baker’s twine around the meat and remove the net from the Roast Lamb. Wrap the roast in aluminum foil and let it rest for about 15 – 20 minutes before cutting. Pass the liquids and the vegetable from the saucepan through a metal sieve. You should have about 1 l — 1.05 qt of gravy. Pour the gravy into a saucepan and bring to a boil. Add the lemon juice and whipping cream and stir with a whisk. Dissolve the cornstarch in about four tablespoons of water and add the starch until you obtain the thickness you prefer for your gravy. Pour the gravy into a serving bowl.
Cut the meat in slices using either a sharp knife or an electric knife. You can serve the Roast Lamb with boiled potatoes covered with parsley and green bean vegetables or Oma’s Bread Dumplings and Green Bean Salad.