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Roast Leg of Lamb with Wine Gravy

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Roast lamb on the bone makes a dramatic presentation, and is a favorite main course at holiday feasts. Its simple preparation only requires studding the meat with slivers of garlic and minced rosemary. Make the gravy to serve with the sliced meat and side dishes—which could include a bowl of buttery mashed potatoes."

List of Ingredients

â—¦ 2 cloves garlic, cut lengthwise into 24 slivers
â—¦ 1 tablespoon plus 1 teaspoon extra-virgin olive oil
â—¦ 1 tablespoon finely chopped fresh rosemary
â—¦ One leg of lamb, on the bone (about 6 ½ pounds), surface fat and membrane trimmed
â—¦ Kosher salt and freshly ground pepper
â—¦ 5 tablespoons unsalted butter
â—¦ â…“ cup all-purpose flour
â—¦ 3 ½ cups beef stock or broth
â—¦ ½ cup dry white wine


Recipe

In a small bowl, toss the garlic with 1 teaspoon of the oil, then toss with the rosemary. Using a small, sharp knife, pierce 24 deep slits into the meaty parts of the lamb.

Insert a garlic sliver and the rosemary into each slit. Rub the lamb all over with the remaining tablespoon oil and season with 2 teaspoons salt and 1 teaspoon pepper. Let stand at room temperature for 1 hour.

Position a rack in the center of the oven and preheat the oven to 425° F. Place the lamb in a large roasting pan. Roast for 15 minutes. Reduce the oven temperature to 350° F and continue roasting until an instant-read thermometer inserted in the thickest part of the lamb registers 125°-130° F for medium-rare lamb, 1 to 1 ¼ hours. Transfer the roast to a platter and let it stand for 20 minutes before carving.

Pour the drippings from the roasting pan into a small bowl. Let stand 3 minutes, then skim off the fat on the surface. Add the drippings to the stock. Add the butter to the roasting pan and melt over medium heat. Whisk in the flour, scraping up the browned bits in the bottom of the pan, and let the roux bubble for 2 minutes. Whisk in the stock and the wine and bring to a boil. Reduce the heat to medium-low and cook at a steady simmer, whisking often, until thickened and reduced to about 3 cups, about 10 minutes. Season with salt and pepper to taste. Strain the sauce through a wire sieve into a bowl, and transfer to a gravy boat.

To carve, use one hand to hold the lamb by the shank bone. With your other hand, using a sharp carving knife, make several vertical cuts into the meaty part of the lamb, cutting down to the bone. Now make a horizontal cut along the bone to release the slices. Repeat until most of the meat has been carved.
Serve at once, with the gravy.

Makes 8 to 10 servings