Ingredients:

  • 1 (4-5 lb / 1.8-2.3 kg) leg of lamb, bone-in or boneless
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup (240 ml) dry red wine (optional)
  • 2 cups (480 ml) low-sodium chicken or lamb broth
  • 1 tablespoon all-purpose flour (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions:

  1. Combine garlic, rosemary, olive oil, salt, and pepper in a small bowl. Rub the mixture all over the lamb. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  2. Preheat oven to 325°F (160°C).
  3. Place the lamb in the roasting pan. Add about 1/2 inch of water or broth to the bottom of the pan. Roast for 1 hour 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the lamb registers the desired internal temperature.
  4. Remove lamb from the oven and tent loosely with foil. Let rest for at least 15 minutes before carving.
  5. While the lamb rests, pour off excess fat from the roasting pan, leaving the browned bits (fond). Place the roasting pan on the stovetop over medium heat. Deglaze the pan with red wine (if using), scraping up the browned bits. Add broth and bring to a simmer.
  6. In a bowl mix the cornstarch and cold water, once well dissolved slowly add to the simmering gravy, and stir continuously until desired consistency is reached.
  7. Strain the gravy through a fine-mesh sieve to remove any solids. Season with salt and pepper to taste.
  8. Carve the lamb against the grain and serve with the pan juices (gravy). Enjoy learning how to cook the lamb!