Recipes
100% Grass Fed
Ultimate Leg of Lamb Recipe
| Cut | Boneless Leg of Lamb |
| Cook | Oven Roast |
| Serves | 8 |
| Prep time | 10 MINS |
| Cook time | 2 HOURS 45 MINUTES |
| Level | EASY |
Ingredients
FOR THE LAMB:
4.5–5.5 lbs. grass-fed boneless leg of lamb, at room temperature
3 ½ tablespoons butter, softened
3 cloves garlic, crushed
1 teaspoon roughly chopped thyme leaves
1-2 handfuls thyme sprigs
1 onion, peeled and sliced
½ cup olive oil
Salt and pepper, to taste
FOR THE MEAT SAUCE:
1 cup beef stock
¾ cup crème fraiche or sour cream
Lemon zest, finely grated
1 tablespoon wine vinegar
1 bay leaf
Salt, to taste
FOR THE MEAT SAUCE:
Seasonal produce, like sautéed mushrooms or green beans, or steamed carrots and snap peas
Method
1.Preheat oven to 320°F.
2.Use a sharp knife to make shallow slits in the lamb flesh (4-5). Mix together the butter, garlic, and chopped thyme. Coat butter mixture in the slits and sprinkle lamb with salt and ground black pepper to taste.
3.Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top. Drizzle over the olive oil. Place in the oven and roast for 2 3/4 hours.
FOR THE MEAT SAUCE:
4. Remove the lamb from the oven half an hour before the end of cooking time. Place lamb on a board, then tip all the juices into a saucepan. Replace lamb back into the roasting tin and return to the oven to finish roasting.
5. Skim the fat off the roasting juices in the saucepan. Add the beef stock to the remaining juices and bring to the boil.
6. Reduce heat and add the crème fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until the sauce reduces a little (it will be a thin sauce). Season with salt to counteract acidity.
TO SERVE:
7. Remove the lamb from the oven and leave to rest, covered loosely with foil and a tea towel for at least 10 minutes before carving.
8. Strain sauce into a bowl or gravy boat and serve hot with the lamb and vegetables.
FOR BONE-IN LEG OF LAMB:
9. If using bone-in leg of lamb, increase oven temperature to 350°F.
10. Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top. Drizzle over the olive oil. Place in the oven and roast for 2 – 2 ½ hours, depending on weight and doneness.
11. Remove the lamb from the oven and leave to rest, covered loosely with foil and a tea towel for 15-20 minutes before carving.