ROAST LEG OF LAMB WITH VEGETABLES

Ingredients

• 1 Bone-in Leg of Lamb
• 3 Tbs dried rosemary
• 6+ Cloves of garlic 
• 1 lb of baby potatoes (russet or golden)
• ½ lb carrots (Cut into small 2-3” chunks)
• ¼ lb of baby zucchini (Cut into 2-3” chunks)
• 6 small leaks (if using larger leaks cut in 4” pieces and slice in half lengthwise)
• 3 Tbsp Olive Oil
• 1 ½     Tbls flour
• 1 Cup red wine
• 1 Cup chicken stock

Steps

1. Let leg of lamb temper to room temperature
2. Preheat oven to 400F
3. Season the entire leg of lamb generously with salt and pepper and cover with rosemary, sprinkle garlic around the pan
4. Place into roasting pan and roast for 20 minutes
5. Remove from oven and add olive oil tossed potatoes, and roast another 15 minutes
6. Add carrots, leak and zucchini and stir these in the roasting pan liquid and within the potatoes. Roast another 15  minutes. If the pan seems too dry, add a string of olive oil over the vegetables. 
7. Stir the vegetables and roast for another 15 minutes
8. Remove from the oven, check the temperature of the meat using an instant thermometer. Should read between 115-125F
9. If you want a medium temperature at serving, roast another 5-10 minutes
10. Remove the roast and vegetables and let the meat rest at least 15 minutes
11. Discard some of the surface fat with a spoon and place the roasting pan on your burner over medium heat. Sprinkle flour and stir, creating a roux. Let cook for 2 minutes and slowly whisk in the red wine and the stock. Cook for 2-3 minutes while slowly stirring the sauce.  
12. Filter the liquid into a serving dish and separately plate your lamb surrounding it with the cooked vegetables
13. Serve ¼ inch slices of the delicious lamb with a ladle of vegetables. 
    

Bon Appétit!

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