• Tommy Centola

Roast Leg of Lamb

Leg of lamb is a dish that brings back many memories. My grandmother used to invite me to dinner whenever she cooked a leg of lamb. She shared my love for lamb. Here's a recipe in her memory.


1 (7-pound) bone-in leg of lamb

2 tablespoons salt

1 tablespoon ground black pepper

2 tablespoons crushed red pepper

2 tablespoons olive oil

2 sprigs fresh rosemary, chopped

2 sprigs fresh marjoram, chopped

3 sprigs thyme, chopped divided

1 onion, chopped

2 carrots, peeled and chopped

2 cloves garlic, minced

Zest of one lemon

2 tablespoons butter

2 tablespoons flour

1/2 shallots, minced

Up to one cup chicken stock (If roast yields less than one cup of pan drippings, add chicken broth to measure one cup.)

Creole seasoning


Preheat oven to 450 ℉.

Rub lamb with salt, black and red pepper, olive oil, rosemary, marjoram, and 2 sprigs chopped thyme.

To a large heavy roasting pan, add onion, carrot and garlic. Place lamb on vegetables; sprinkle with lemon zest.

Place lamb in the oven, and reduce temperature to 350℉. Roast two hours or until an instant-read thermometer inserted in thickest portion portion of the meat reads 135℉. Remove lamb from pan and set aside. Strain vegetables from pan drippings, reserving 1 cup each of vegetables and drippings. (add chicken stock if needed to make 1 cup of drippings.)

In a small saucepan, melt butter over medium-high heat. Stir in flour, and cook 3 minutes. Add shallot, and cook about 2 minutes or until translucent. Add reserved vegetables and pan drippings. Bring to a boil; reduce heat to a simmer, and stir in remaining 1 sprinkle chopped thyme. Season to taste with Creole seasoning. Serve gravy with lamb.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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