Recipe Thursday 04/10/2025 ft. Roast Leg of Lamb

Ingredients

• 1 (5- to 7-pound) bone-in leg of lamb

• 1/4 cup olive oil, divided

• 1 1/2 tsp. kosher salt, plus more to taste 

• 1 tsp. ground black pepper

• 3 Tbsp. dijon mustard

• 8 cloves of garlic

• 1/4 cup fresh rosemary leaves, roughly chopped

• 1/4 cup fresh parsley leaves, roughly chopped

• 2 Tbsp. capers, drained

• 2 cups chicken broth, divided

• 1 cup white wine

• 1 Tbsp. all-purpose flour

• 1 Tbsp. salted butter

Directions

1. Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too deeply. Rub all over with 2 tablespoons of oil, salt, and pepper.

   
   

2. To a blender or small food processor, add the mustard, garlic, rosemary, parsley, capers, and remaining 2 tablespoons of oil. Pulse until a paste is formed. Rub the paste all over the leg of lamb. Let it sit at room temperature for 30 minutes while the oven preheats.

   
   

3. Meanwhile, preheat the oven to 450°F.

   
   

4. Place the lamb fat-side up on a wire rack set over a roasting pan. Pour 1 cup of chicken broth into the pan. Roast for 20 minutes. Without opening the oven or removing the roast, reduce the oven temperature to 325°F, and continue roasting the lamb until deeply brown and the internal temperature reads 130°F to 135°F, 1 hour 10 minutes to 1 hour 45 minutes.

   
   

5. Remove the lamb from the oven, transfer to a sheet pan, and tent with foil for about 30 minutes before serving.

   
   

6. Meanwhile, remove the wire rack and place the roasting pan on the stove across two burners over medium-high heat. Deglaze the pan with the wine, scraping up any brown bits with a wooden spoon. Cook, stirring frequently, until the wine is reduced by half and no longer has the sharp alcohol smell. Whisk together the remaining 1 cup of chicken broth and flour until smooth. Pour into the pan and bring to a simmer, then cook for 5 minutes, stirring occasionally until smooth and thickened. Stir in the butter until melted and smooth and taste the gravy for salt.

   
   

7. Thinly slice the lamb and serve it warm with the gravy.

Tip: In addition to the silky pan gravy, lamb tastes delicious with herbaceous sauces like chimichurri .