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.)
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.
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Good Cooking, Good Eating and Good Living!!!