Prep 30 mins
Cook 2 hrs
Although I personally prefer my lamb done Greek-style with lots of garlic and oregano, this way of preparing it is nice also. I make shepherd's pie from the leftover meat and gravy.
- 1 (4 lb) short-cut leg of lamb
- 3 cloves garlic, slivered
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1⁄2 teaspoon dried rosemary
Red Wine Gravy
- 1 small onion, minced
- 1⁄2 cup red wine
- 1 cup beef stock
- 1 tablespoon cornstarch
- 1 teaspoon tomato paste
- salt and pepper
- Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
- Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
- Combine the oil, lemon juice and rosemary; brush over the lamb.
- Let stand at room temperature for 30 minutes.
- On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
- Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
- To make the gravy, skim the fat from the pan.
- Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
- Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
- Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
- Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
- Blend in the tomato paste.
- Taste and adjust the seasoning with salt and pepper.
- Strain if desired.
- Slice the lamb and serve with the gravy.
Good conceptual recipe, but mine came out dry. I think it would be a good idea to add at least a couple of cups of water to the bottom of the roasting pan before putting it in the oven. Also, I trimmed off some of the fat, which probably wasn't a good idea.