Greek Style Roast Leg of Lamb
This delicious lamb entrée, made with red wine, lemon juice, rich Plugrá butter, carrots, and a blend of seasonings, is perfect for Easter dinner.
|Author: Chef George Kyrtatas|
|Prep time: 45 minutes|
|Cooking time: 2 hours 30 minutes|
|Total time: 3 hours 15 minutes|
- Leg of Lamb
- 2 heads garlic, minced or pressed
- 3 cups red wine
- 2 cups lemon juice
- Kosher salt and pepper
- 1 cup Dijon mustard
- 1/2 cup butter, clarified
- 1/2 cup Butter
- 1 leg of lamb (8 lbs.)
- 2 carrots, chopped roughly
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 tablespoons oregano
- 2 rosemary sprigs
- 1 tablespoon Butter
- 1 tablespoon flour
- Preheat oven to 350ºF.
- Take pressed garlic and place in a mortar and pestle and make a mush of the garlic.
- Remove from mortar and place in a bowl with mustard and ¼ cup lemon juice. Mix well. Set aside.
- Trim the extra fat from the lamb and place the trimmed lamb in the bottom of roasting pan.
- Cover outside of the lamb with salt and pepper, add garlic mixture and rub into the meat.
- Place butter in a frying pan with carrots, celery and onions and sear for 2 minutes; add the lamb and sear all sides.
- Place lamb and vegetables in the oven and roast about 1½ hours or until internal temperature of the meat reaches 110ºF (42ºC) for rare, 120ºF (58ºC) for medium-rare, or 145ºF (68ºC) for medium-well.
- Remove the lamb from the pan. Allow to rest 15 minutes before carving.
- Over medium heat, add the rosemary, oregano and remaining lemon juice to the vegetables left in the pan.
- Deglaze by adding the red wine, then strain the sauce.
- Add 1 tablespoon of roux to sauce and whisk over medium heat until it thickens.
- Serve the lamb with the sauce on the side.
- Melt the butter over medium heat.
- Whisk in the flour until it has a glue-like texture.