Succulent Roast Leg of Lamb with Rosemary gravy

Roast leg of lamb is one of my favorite dinners. Grass-fed Lamb from Australia or New Zealand is available at most grocery stores today. If you have a convection setting I highly recommend using for this recipe. You will get an excellent crust on the outside and the meat will be moist and tender.

Ingredients:

Leg of Lamb

4 large sprigs of fresh rosemary

2 stems of fresh thyme

2 anchovies - (don't panic!) its fantastic

olive oil

4 cloves of garlic - sliced

2-3 large red or yellow onions

Kosher Salt - I recommend a coarse salt if you have it.

Fresh Cracked Black Pepper

For the Gravy

1 1/2 Tbsp. of flour

6 oz. red wine

1 1/2 Tbsp. dark jam - redcurrant is best

1 1/2 cup chicken broth or stock

Directions:

Preheat convection oven 400 degrees

*You will need a large Roasting Rack and Roasting Pan

Prepare the leg of lamb by scoring the outside fat layer with a small paring knife.

Once you have scored the outside of the fat - pick a few rosemary leaves off their stem and combine a bit of the anchovy and a slice of the garlic and pack this combination into each of the prepared slits. Be sure the slits are large enough to accommodate the trio.

Quick Tip - do not be afraid that the anchovy will make the lamb fishy - it will not. The anchovy will melt and combined with the garlic and the rosemary it will give the lamb the most incredible flavor.

Finish the lamb by rubbing a small amount of olive oil all over on each side and sprinkle a generous about of the salt and freshly cracked black pepper.

Prepare the roasting pan by adding on the bottom the sliced onions, the remaining rosemary, fresh thyme and the rest of the garlic slices.

Place the leg onto the roasting rack positioning the rack over the onions.

Place the roasting pan into the oven and roast the lamb for approx 1 full hour depending on the size of the leg. On the convection setting a large leg of lamb should be done at 400 degrees within one full hour. If you want a medium rare to rare - remove the lamb after 50 minutes. Internal temp 130 degrees when removed (bone-in lamb) will continue to 140 degrees in 30 minutes.

When done allow the lamb to rest for 20 - 30 minutes while you prepare the gravy.

Drain the roasting pan with the onions inside - removing most of the fat (leave approx 1 tablespoon).

Place the roasting pan onto the burner on medium high heat.

Add the flour into the pan - whisk and simmer for 2 minutes. Add the wine into the onions and whisk to incorporate. As the liquid boils reduce the heat to a simmer and add the jam and chicken stock.

Allow to gravy to simmer for 4-5 minutes. Add a bit of salt and pepper to taste. Strain the gravy through a fine mesh sieve before serving.

Optional - serve with crispy roasted potatoes (see my recipe), sauteed baby peas with pearl onions and asparagus.

ENJOY!!