Roast Leg of Lamb with Rosemary and Honey-Balsamic Pan Gravy

By brendaz

This recipe resulted in one of the most tender and flavorful roasts I had ever made. A must-try!

Ingredients

• 1 boneless leg of lamb (about 5 pounds)
• 1/4 cup honey
• 2 Tbsp. Dijon mustard
• 1/4 cup Balsamic vinegar
• 1/4 cup olive oil
• 5 cloves garlic, minced
• 2 Tbsp. chopped fresh rosemary
• 1 tsp. pepper
• 1 Tbsp. lemon juice
• 1 tsp. course salt
• 1 1/2 cups beef or chicken broth
• 1/2 cup dry red wine

Details

Servings 8
Preparation time 20mins
Cooking time 140mins
Adapted from foodandfact.com

Preparation

Step 1

In a bowl, combine the honey, mustard, vinegar, olive oil, garlic, rosemary, lemon juice and pepper.

Butterfly the roast by slicing down the center part way, just enough to open it up. Liberally spread the marinade on the inside of the roast then roll and tie it in a couple of spots to keep it snug. Place the roast in a glass bowl or casserole and cover with the remaining marinade. Cover with plastic wrap and refrigerate at least overnight or up to 2 days.

Remove the roast from the fridge and let sit on the counter for an hour, to bring it close to room temperature. Pre-heat the oven to 400 degrees. Place the roast on a rack in a roasting pan, season with salt and cover with the marinade. Roast uncovered in the hot oven for 20 minutes. Reduce the oven temperature to 350 degrees, add the broth to the bottom of the pan and cover. Bake until the internal temperature reaches 140 degrees for a medium-rare roast (start checking the temperature after 1 hour).

Remove the roast to a platter and tent with foil. Let rest for 30 minutes. Meanwhile, place the roast pan with the pan juices on the cook top and bring to a boil. Add red wine and continue to cook until the liquid has reduced by a third. Taste and adjust the seasoning with salt and pepper. If you prefer, you can now thicken the sauce with a paste made from 1 Tbsp. cornstarch and 1 Tbsp. water.

Slice the roast and garnish with fresh rosemary. Serve with the pan juices on the side. Enjoy!

For more photos and detailed instruction, please visit my blog at www.foodandfact.com