Roasted Leg Of Lamb with Red Wine Gravy and Gremolata
A whole leg of lamb rubbed with mustard, wine, garlic, and rosemary, then roasted to perfection. Served with red wine gravy and gremolata. The perfect thing for your next family dinner or Sunday meal.
Course Main Course
Cuisine Canadian, Greek
Keyword Lamb, Meat, Roast Series, Roasted Lamb
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
Servings 8
Author Chef's Notes
Ingredients
Lamb
1/4cupMustard
1/4cupred wine
1tbspfresh chopped Rosemary
1tbspchopped Garlic
1cupsliced onion
1cupsliced mushrooms
1tspkosher salt
1/4tspBlack Pepper
1cupof water
Gravy
2tbspflour
1/2cupred wine
2cupswater or stock
salt and pepper to taste
Gremolata
1cupchopped parsley
1tspminced garlic
the juice and zest of one lemon
pinchof salt
Instructions
Lamb
Preheat your oven to 400°f.
In a medium mixing bowl, combine the mustard, red wine, rosemary, and garlic and mix well. Put the onions and mushrooms in the bottom of a roasting pan with a rack set over them.
Put the leg of lamb on the rack. Make four to five shallow slices across the lamb's surface.
Rub the lamb with the wine and garlic mixture, then season generously with salt and pepper.
Pour a cup of water into the bottom of the roasting pan, then put it in the oven and roast for 1 1/2 hours or about 20 minutes per pound.
Take the roasted lamb out of the pan and set it aside, loosely covered with foil to rest, for 10 to 15 minutes.
Gravy
Pour any excess oil out of the roasting pan, then sprinkle in the flour.
Put the roasting pan on the stove over medium heat and stir in the flour. Add the red wine and scrape the pan to remove any stuck bits of food.
Once the wine has mostly evaporated, add in the water or stock and bring to a boil.
Turn the heat down to medium-low and simmer the gravy for about ten minutes or until it is thick. Make sure to stir it every minute or so. Season the gravy with salt and pepper to taste, then serve.
Gremolata
In a medium mixing bowl, combine the parsley with the garlic, lemon juice, zest, and salt. Mix well. Sprinkle half the gremolata mixture over the whole lamb leg. Reserve the rest to serve over the lamb once it is sliced.
Once the lamb is roasted, make gravy with cornstarch, red wine, and water. Garnish the lamb with parsley and lemon gremolata