Rosemary, Garlic, Red Wine Roasted Leg of Lamb
1 bone-in or semi-boneless leg of lamb (about 4 to 5 lbs.; you can substitute a boneless cut)
3 cups carrots cut into 1” lengths
3 cups halved mushrooms – any varieties (my favorite would be a combination of trumpet, crimini, and shitake)
1 box good quality low-sodium chicken or beef stock
Dry red wine
1 package fresh mint and chives and 1 bunch parsley, stems removed, and finely chopped (you may want to reserve a few sprigs of parsley for garnish)
4 tablespoons of sliced butter or butter pats
1 package fresh rosemary – stems removed
½ cup chopped red onion
8-10 peeled garlic cloves
¼ cup fresh squeezed lemon juice
½ cup dry red wine
½ cup extra virgin olive oil
2 tsp kosher or sea salt
1 tsp course freshly ground black pepper
1. Blend all ingredients for marinade in food processor or blender.
2. Rub marinade over roast and reserve any remaining marinade or put all with roast in extra large plastic bag and marinade for up to 1 hour. Make sure to remove roast from fridge and allow to come to room temperature (about 30 minutes) before roasting.
3. Preheat oven to 400 degrees.
4. Place seasoned roast on rack in roasting pan with carrots and mushrooms, add all remaining marinade, ½ cup stock and ½ cup dry red wine to bottom of pan.
5. Insert meat thermometer in largest part of leg, making sure it does not touch the bone.
6. Put roast in lower portion of preheated oven. Cook at 400 degrees for 30 minutes. Then reduce temperature to 350 degrees and continue roasting until internal temperature reaches 140 degrees for medium rare, approximately 20 minutes per pound.
(Continue to check roast every 30 minutes to make sure that there is enough liquid at bottom of pan so carrots and mushrooms do not burn. If need add more stock about ½ cup at a time)
7. Remove lamb from oven and let rest on rack in warm area on top of stove for 10 to 15 minutes before carving.
8. While roast is resting, turn down oven to approximately 150 degrees and warm a serving platter in the oven.
9. Remove roast to cutting board and tent with foil to keep warm.
10. Remove carrots and mushrooms with a slotted spoon to an ovenproof dish. Place in the warm oven.
11. Bring roasting pan to top of stove and, over medium high heat, add ½ cup stock (unless you have a lot of stock left in roasting pan) and ½ cup dry red wine. Stir with a whisk until reduced by at least half. Turn off heat and leave roasting pan on top of burner.
12. Go to cutting board and carve roast. Arrange carrots, mushrooms, and sliced lamb on the warm serving platter.
13. Add 4 tbsp of sliced butter pats, fresh chopped parsley, chives and mint and any drippings and juices from cutting board to roasting pan. Whisk together and taste for salt and pepper. Pour over top of lamb and vegetables, garnish with parsley sprigs. Serve and enjoy.