The end of a winter's day filled with long, hard, and honest work on the land calls for a wholesome, no unnecessary fancy-frills - yet utterly delicious - lamb dinner to come home to. Thankfully for us all, the quality, texture and taste of the lamb we produce on our family farm is second to none. So, as many of you guys already know, our lamb stands out on its own - no need for overly heavy herbing and spicing, or overly strong-flavoured sauces.
Garlic and Rosemary Roasted Lamb Leg with a Red Wine Lamb Fat Gravy
Rated 5.0 stars by 2 users
Category
Dinner
Cuisine
Australian
Servings
4 - 6
Prep Time
15 minutes
Cook Time
1 hour
The end of a winter's day filled with long, hard, and honest work on the land calls for a wholesome, no unnecessary fancy-frills - yet utterly delicious - lamb dinner to come home to. Thankfully for us all, the quality, texture and taste of the lamb we produce on our family farm is second to none. So, as many of you guys already know, our lamb stands out on its own - no need for overly heavy herbing and spicing, or overly strong-flavoured sauces.
When the taste and texture of our lamb is already so succulently delicious on its own to begin with, you don't ever want to overpower it and lose its inherent flavoursome magic - you simply want to enhance and compliment it... And that's exactly what this delectable, winter-warmer Garlic & Rosemary Roasted Lamb Leg with a Red Wine Lamb Fat Gravy recipe provides.
It's one of my (many) very own recipes that's just perfect for our family's premium, second-to-none Australian White (breed) lamb. What's more, you can rest assured that it's been tried, tested, and savoured by our family countless times over the years. So you know it's going to be good!
Ingredients
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Leg of lamb (from our Traditional Half Lamb Box)
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Leg of lamb (from our Traditional Whole Lamb Box)
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Extra-virgin olive oil (for meat roasting pan)
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Salted butter (for meat roasting pan)
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4-6 garlic cloves
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3-4 tbsp. chopped fresh rosemary
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1 tbsp. fine sea salt
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½ tsp. ground black pepper
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½ - ¾ cup red wine (shiraz or pinot noir)
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¼ tsp. fine sea salt
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¼ - ½ tsp. ground black pepper
Leg of Lamb
Herb Paste
Red Wine Lamb Fat Gravy
Directions
Garlic & Rosemary Roasted Lamb Leg
Pat the lamb leg dry and score fat by making shallow cut lines all over, with the tip of a sharp small knife.
Pound 4-6 garlic cloves to a paste with 1 tbsp. fine sea salt using a pestle and mortar (or finely chop and mash with a heavy knife), and stir together with 3-4 tbsp. chopped fresh rosemary and ½ tsp. ground black pepper, to make the herb paste.
Place the lamb leg in an oiled roasting pan (oiled with a knob of melted salted butter and a drizzle of extra-virgin olive oil), and then rub the herb paste all over the scored top of the lamb leg. Let the marinated lamb leg stand at room temperature for 30 minutes.
Whilst the lamb leg is stands and marinates for 30 minutes, place an oven rack in the middle position of your oven, and preheat the oven to 180°c.
Roast lamb leg to medium-rare for 1 - 1.5 hours (depending on size of your lamb leg) or, if using a meat thermometer, roast until internal meat temperature reaches 54°c. Once cooked, transfer the roasted lamb leg to a cutting board and let rest for 15–25 minutes (internal temperature will rise to about 60°c for medium-rare).
Red Wine Lamb Fat Gravy
Add ½ - ¾ cup of red wine to the roasting pan, that was used to roast the lamb leg, and deglaze on the stovetop by boiling over medium-high heat, whilst stirring in with the lamb fat and scraping up the brown bits, for about 1 minute. Bring the stovetop temperature down to a gentle simmer and season the red wine gravy with ¼ tsp. fine sea salt and ¼ - ½ tsp. ground black pepper and stir for 1-2 minutes.
Serve & Enjoy
Slice and plate up the garlic and rosemary roasted lamb leg, and generously drizzle over the red wine lamb fat gravy. Snap a quick photo of your delicious dinner and share it with us. Serve and enjoy!
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