Your cart is Empty.
Close
Subtotal:
Featured Menu Browse Recipes By Learn About Recipes By

Roasted Leg of Lamb A La Garrigue

Roasted Leg of Lamb A La Garrigue

Ingredients

4 pound leg of lamb
  olive oil
  salt and pepper
1 Tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon ground juniper
1 cup white wine
1 1/2 cup chicken stock

Cooking Instructions

Preheat the oven to 425 degrees F.

Rub the lamb leg with olive oil and season with salt and pepper.

Combine rosemary, thyme and juniper and rub all over lamb.

Set aside to marinate - 30 minutes or up to 4 hours.

Select a roasting pan large enough to hold the lamb leg. Place a metal rack in the bottom of the pan to keep the lamb elevated. Place the lamb leg fat side up on the rack and roast in the preheated oven for 20 minutes.

Pour in wine and chicken stock and reduce the oven temperature to 325 degrees F. Continue to roast to desired doneness, 45 minutes to 1 hour, for medium rare (internal temperature of 125 degrees F - 130 degrees F).

Remove lamb from the oven and transfer to a platter. Tent with foil to keep warm as it rests. Set the roasting pan on the stove and bring the pan juices to a boil, scraping up any browned bits. Reduce, if necessary, and season with salt and pepper.

Skim off any fat from the pan juices before serving. Carve the leg and serve warm with pan juices.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

Equipment List

Roasting Pans
CHEFS Recipe Exchange-Share Your Recipes CHEFS Recipe Exchange-Read Recipes Online
  • Print: 3x5
  • Print: 4x6
  • Print: Letter
  • Share Recipe
Close
Get Email Exclusives
Close
Sign up for CHEFS emails!

Love to cook? Receive CHEFS's emails with free shipping, exclusive offers, product news, recipes & more!