Roast Leg of Lamb with Vegetables & Gravy
Ingredients
2-4lbs Leg of Lamb (times will vary)
Fresh rosemary
Fresh sage leaves (or a little powdered sage when seasoning the roast if the store or your garden is out)
1 tablespoon smoked paprika
6-8 fresh cloves of garlic
3 tablespoons olive oil
Gravy/vegetables
3 onions, chopped or sliced
3 carrots, sliced
2 stalks of celery, chopped
4 cloves garlic, chopped
Small round potatoes (optional)
1.5 cups of red wine
2 cups beef stock
3 tablespoons salted butter
2 tablespoons flour
1 tablespoons mustard
salt and pepper to taste
Take out the leg of lamb ahead of time, a minimum of 30 minutes prior. Score the meat with diamond cuts on the fat end of the roast. Smother the roast in olive oil. Season all sides of the roast with salt, pepper, smoked paprika and ground sage, if out of fresh sage.
In a large dutch oven, add a little olive oil to the pot and heat the oil. Seer all sides of the roast, remove and set aside. Cut deep large cuts into the roast on all ends, then stuff the holes with the fresh garlic cloves. Make additional cuts into the roast and fill with fresh sprigs of rosemary and fresh sage, if using.
Reheat the dutch oven pan, add the onion, carrots and celery to the dutch oven pot, right into that reheated oil/lamb juice and spices. Cook the vegtebles a little, add the garlic and saute for a few minutes.
Add the vegetables to a roasting pan, add potatoes on top and season with salt and pepper (if using potatoes). Add roasting rack on top of pan, and place the lamb on the rack.
Place pan in a 210 degree oven and roast for about an hour and a half if roast is 2lbs. (Then follow the wrapping process.) Check the potatoes, crank oven to 375 and place roasting pan back in the oven and roast for an additional hour. If using a larger roast, the roast will cook for about 2 hours or longer.
When roast is ready, place in aluminum and cover, then wrap in a towel. Allow roast to rest. (remove potatoes from top of veggies and set aside in a bowl.)
Add vegetables back into that dutch oven, reheat on medium, bring to a simmer, add butter and flour, mix well. Add red wine, broth and mustard to pan, mix it all well and let simmer for 10 minutes, or until gravy starts to thicken. (You can either let it continue and thicken with the vegetables in the pan, or strain out the veggies to serve as a side like I chose.)
Taste, and add salt and pepper as needed. Once lamb has rested for about 45minutes, remove from coverings, slice to your desired thickness and serve with hot gravy and the vegetables or potatoes.
