Wegmans Organic Boneless Leg of Lamb with Gravy

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being a good substitute for flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon

Using bouillon is a cost-effective way to add flavor.

boneless leg of lamb

🥗Healthier: skinless chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is a budget-friendly alternative.

Preheat the oven to 450 degrees Fahrenheit.

Leave the netting on the boneless leg of lamb to keep it together during cooking.

Drizzle 2 tablespoons of basting oil over the lamb, using a brush to coat it evenly.

Season the lamb liberally with salt and pepper.

Place the lamb in a roasting pan and put it in the oven at 450 degrees for 15 minutes to sear it.

After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit to continue cooking the lamb.

Cook the lamb until it reaches an internal temperature of about 130 degrees Fahrenheit for medium, or 125 degrees Fahrenheit for medium-rare.

Remove the lamb from the oven and let it rest for 20-25 minutes to allow the juices to redistribute.

Drain off some of the rendered fat from the roasting pan, leaving about 1 tablespoon.

Add the demi-glace to the pan to deglaze, scraping up the browned bits from the bottom.

Turn up the heat and let the demi-glace dissolve the browned bits, creating a rich gravy.

Remove the netting from the lamb with a single cut or scissors.

Slice the lamb using a larger knife and long strokes to keep the juices inside.

Plate the sliced lamb and drizzle with the prepared sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens