If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: When I was traveling for work in Santa Fe, New Mexico (one of the most wonderful 'foodie' cities) I came across a local olive oil & balsamic vinegar shop. There were two little, old Italian gentleman running the shop. I ended up spending an hour in the shop having an olive oil tasting. What a great surprise! My favorite olive oil was a Rosemary Olive Oil (that I ended up purchasing of course). One of my new Italian friends said that when I get home to Alabama I should pour the Rosemary Olive Oil into a small bowl and squeeze a dollop of honey into the center and use it as a bread dip. I did just that! It was so yummy, so I thought 'Why not use these same flavors in gravy?' and would it not be so lovely with lamb. Then came the search...as I am not a gravy-making veteran/I typically think gravy is gross. I re-crafted the almost perfect recipe from the Heilbrunn Family. Enjoy! —Table9
- 1 Leg of Lamb, Cleaned, Boned and Tied (see www.bonappetit.com for instructions)
- 1/2 tablespoon Fresh Rosemary, Minced
- 2 Garlic Cloves, Peeled and Cut into 8 Slivers
- 1 Large Garlic Clove, Peeled and Minced
- 2 teaspoons Table Salt
- 2 teaspoons Cracked Black Pepper
- 2 tablespoons Good Olive Oil
- 1/2 teaspoon Lemon Zest
- 2 tablespoons Hewitt's Honey (Local Alabama honey...just cannot beat it!)
- 1 cup Water
- Lets cut out the fat, literally cut any excess fat or silver skin from the leg of lamb.
- In a small bowl, mix Rosemary, Table Salt, Cracked Black Pepper. Rub the mixture with your hands (that's right lets get our hands dirty) evenly over the meat. Then coat with Good Olive Oil.
- Wrap meat tightly in plastic wrap and if you have time refrigerate overnight, if not one hour will suffice.
- When ready to cook, cut 8 slits into the lamb and insert a sliver of garlic into each cut. Let lamb sit for 30 minutes before cooking so the lamb will roast more evenly.
- While lamb is resting preheat oven to 450 degrees.
- Place lamb in dutch oven.Cook at 450 degrees for the first 15 minutes, then turn the temperature down to 350 degrees, and continue to cook lamb for 25 minutes per pound to reach medium rare (120 degrees with a meat thermometer).
- When lamb is 30 degrees from your ideal temperature, remove lamb from oven and drain off fat and add one large Minced Garlic Clove, Lemon Zest, Honey and Water to pan. Put lamb back in the oven to finish cooking.
- Once your lamb is 10 degrees away from your ideal cooking temp remove lamb from oven, take out of pan and wrap loosely in foil. Let rest on the cutting board for 20 minutes.
- Once lamb is removed, add Flour to juices in the dutch oven and cook on stove top over medium heat until thick. Stir constantly with whisk so gravy does not clump.
- Strain and place gravy in serving dish. Gracefully smother Rosemary Honey gravy over sliced lamb.
- This recipe was entered in the contest for Your Best Gravy