Roasted Leg of Lamb – Bruno Albouze

leg of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs are more affordable and leaner, while still providing a good flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol, while white wine can be less expensive.

Mix together thinly chopped rosemary, crushed garlic, and bay leaves to create a seasoning for the meat.

Pat the leg of lamb dry with paper towels to remove moisture.

Optional: Use a sharp boning knife to cut straight into the bone about 1.5 inches from the end, scraping out the meat and pulling it away with the knife and paper towels.

Season the open flesh with the rosemary garlic mixture, salt, and pepper, then truss the lamb with butcher twine.

Rub the remaining seasoning over the entire leg of lamb, cover with foil, and refrigerate overnight.

Quarter a couple of onions, cut a few carrots, and prepare a whole garlic head for roasting under the lamb.

Remove the roast from the refrigerator about 3 hours before cooking to allow it to come closer to room temperature.

Transfer the roast to a greased wire rack and place the chopped onions, carrots, and garlic in the baking pan underneath.

Season the vegetables with salt and pepper, and add white wine to the pan.

Salt the meat generously on all sides.

Preheat the oven to 390°F (190°C).

Place the lamb and vegetables in the oven and roast for 90 minutes or until the internal temperature reaches 135°F (57°C).

If you prefer medium meat, cook for an additional 30 minutes.

Boil the potatoes and parboil the green beans while the lamb is cooking.

After roasting, allow the meat to rest; the temperature will continue to rise by at least 5 degrees.

Save the roasted carrots, onions, and garlic for garnishing.

Use the pan drippings to make gravy with homemade brown chicken stock, scraping out the bits and bringing it to a boil before straining.

Continue to cook the gravy until it reaches the desired consistency and flavor, skimming off impurities and excess fat, and adjusting seasoning with salt and pepper.

Mince some garlic and sauté the potatoes in duck fat with chopped rosemary, salt, and pepper.

Sauté the green beans with garlic until fragrant, seasoning with salt, pepper, and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens