Aussie Leg of Lamb

Leg of Lamb is a dish that’s near and dear to my heart. I never see it on any menu so this holiday season, I had to make it when I saw it for sale. It has a distinct flavor, different than any other roast and in my opinion, better than rack of lamb. It’s rubbed down with garlic, rosemary and olive oil then roasted to a juicy medium rare. Served in thin slices next to hearty roast potatoes and butternut squash and peas w mint. Drizzle with a little lamb gravy and get ready to tuck in ’till Christmas morning.

Aussie Leg of Lamb

Print Recipe

• CourseHolidays, Main Dish
• CuisineAustralian

Aussie Leg of Lamb Print Recipe CourseHolidays, Main Dish CuisineAustralian

Ingredients

• 1 7 lb leg of lamb
• 5 cloves garlic
• 3 sprigs rosemary
• 3 tbsp olive oil
• 2 tsp flour
• 1/2 - 1 cup beef stock
• 1 bag peas
• 5 potatos
• 1 butternut squash
• 1 bunch chopped mint
• 1 tsp butter
• 1 meat thermometer

Servings: 6-8

Instructions

1. Take the lamb out of the refrigerator and bring to room temp (min 1hr). Preheat oven to 425. While everything is coming to temp, begin boiling a pot of water for squash.

   
2. Cut squash in half and seed. Place in water to soften skin. Once soft enough (approx 10 min) remove and cut away skins. Cut into large chunks along with peeled potatoes. Rub with olive oil and roast in oven until just brown (approx 20-30 min)

   
3. While potatoes are roasting, mince garlic and rosemary. Mix with olive oil and marinate.

   
4. When potatoes or done, remove and set aside. Rinse lamb and pat dry. Rub down with garlic rosemary oil and season with salt and pepper. Place on rack and into roasting pan.

   
5. Cook for 20 min at 425, then lower heat to 350. Cook for another 1-1/2hrs. Approx 15 min per pound. While cooking you can blanch peas in boiling water. If using frozen peas, should only take a minute or so. Drain and let dry.

   
6. When internal temperature reaches 135, remove lamb and let rest. While resting, finish roasting potatoes at 450 or under broiler until warmed and completely browned. Heat peas on medium with a little butter (I went a little over board) then remove and mix with chopped mint. Pour off some of the fat from drippings until you have about 4-5 tbsp of fat and all the remaining brown bits. Heat over med. Sprinkle just enough flour to thicken. You want the gravy to be runny, more like a thickened au jus. Turn temp to med high and whisk in enough stock to get the consistency you want. Heat until just bubbling and flour is cooked through. Reduce heat and season with salt and pepper.

   
7. Slice thinly and drizzle with gravy. Serve with potatoes squash and peas. I already can't wait to make this again. So so good!

   

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