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Author Notes: This lamb recipe is a hybrid of several, but is closely related to and mostly based on a recipe from Janny de Moor's cookbook Dutch Cooking which is an excellent resource and has great photos and recipes for all food Dutch. - thirschfeld
Serves 6 to 8
For the lamb
- 4 to 4 1/2 pounds bone-in leg of lamb, bone removed and reserved
- 2 tablespoons flat leaf parsley, minced
- 2 tablespoons whole grain Dijon mustard
- 1 head garlic, roasted
- salt and freshly ground black pepper
For the stock
- bone from lamb
- 1 onion, peeled and cut into quarters
- 1 carrot, peeled and cut into chunks
- 1 celery stalk, trimmed and cut into chunks
- 2 bay leaves
- 6 cups water
- 3 parsley sprigs
- salt and freshly ground black pepper
- Either have the butcher debone the lamb and give you the bone, or bone the leg of lamb at home. To do it at home, find the leg bone. Using a filet knife cut into the meat perpendicular to the bone until the tip of the knife strikes it. Now run the knife down the length of the bone. Gently pry the meat apart and as you do so run the knife along the bone, essentially cutting around it. Always have the tip of the knife on the bone and hold the meat back and away from the knife with your other hand. You only want to cut the meat right at the bone. Once you have made it around the bone you will be able to lay the meat out flat. Place the lamb onto a large sheet of plastic wrap then place another large piece on top. Pound the meat with a mallet, the flat side of a cleaver or a heavy saute pan until it is flattened out and even. This will help you to roll it.
- Place a pot large enough to hold the lamb bone over medium high heat. Add enough oil to coat the bottom of the pan. Sear the lamb bone on all sides. When you get to the last side, add the vegetables to the pot and let them brown too.
- Add the red wine, bay leaves and parsley to the pot. Bring the wine to a boil and let it reduce by half. Add the water. Season with a pinch of salt and some pepper. Bring the liquid to a boil then reduce the heat to a simmer. Let the sauce simmer till it has reduced to about 1 1/2 cups of liquid. Strain the sauce (this is your au jus), taste, and adjust the seasoning. Keep it warm.
- Lay the leg of lamb out on a cutting board. Season it lightly with salt and pepper. Squeeze the roasted garlic cloves from the head of garlic into a small bowl and smash them. Combine the mustard with this and mix. Smear the mixture onto the lamb. Sprinkle on the parsley.
- Starting at the narrow end roll the leg of lamb tightly. Tie it tightly with kitchen twine. Season the exterior with salt and pepper. If you are cooking it right away, great, but if you did this in advance and you have the lamb in the fridge remove it and let it sit at room temperature for at least an hour before you start cooking it.
- Preheat the oven to 325? F. Place a cast iron or oven proof pan over high heat. Add a thin layer of oil to the pan then add the lamb. Sear it on all sides until it is nicely caramelized. Place it into the oven.
- The lamb will take approximately an 1 1/2 to 2 hours to reach medium rare or medium. You should check the internal temperature of the roast with an instant read thermometer at about the 1 hour and 10 minute mark. You want the end temperature to be between 130 and 135 so that means you need to pull it from the oven at about 120 to 125 degrees, cover the roast with foil, and let it rest for 15 to 20 minutes. The carry over cooking will take it to 130/135.
- After the lamb roast has rested slice it and serve with the au jus.
- This recipe is a Community Pick!
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