Roast Leg of Lamb - French Cooking at Home

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pre-heat oven to 500°F.
  • Use an oven pan while you are preparing the joint (you will remove the joint from the pan when you place it in the oven).
  • Pierce leg all over and insert slivers of garlic.
  • Mix lemon juice, salt and pepper, and olive oil and wipe all over the joint (use your hands).
  • Pat the herbs all over the joint forming a 'crust'.
  • Lay potato slices in another oven pan, sprinkle with salt and pepper and drizzle with olive oil.
  • Toss around (again, using your hands is easier) to ensure the slices are well coated, and pour over the beef stock.
  • Place uncovered joint directly onto the oven shelf/grid, with the oven pan of potates below, i.e. allowing lamb juices to drip down into the potatoes.
  • Roast for 20 minutes, then reduce oven heat to 325°F.
  • Total roasting time will depend on the size of the joint as follows:
  • Medium-rare : 20-25 minutes per pound plus an additional 20 minutes;.
  • Well-done : 25-30 minutes per pound plus an additional 25 minutes.
  • Notes re Herbs de Provence - a mixture of dried herbs - there is a recipe here on Zaar (Recipe #18565); although many make their own blends, leaving out the lavendar and/or adding marjoram, for example.
Advertisement