Roasted Leg of Lamb With Onions Potatoes And Carrots

Roasted Leg of Lamb With Onions Potatoes And Carrots


6 to 7 pound leg of lamb, well trimmed
2 cloves of garlic slivered
2 tbs kosher salt
2 tbs fresh cracked black pepper
2 tbs olive oil
6 tbs or more of fresh rosemary(you can use dried, but it just doesn't taste as good)
8 small white potatoes peeled
8 small onions peeled left whole with root end intact
8 carrots peeled cut into 4ths
1 cup beef broth
1/2 cup of red or white wine


  • Pre-heat oven to 325 degrees.
  • With a pare knife make small holes in the lamb large enough to insert your index fingerĀ  place a clove of garlic and a small sprig of rosemary in each hole. Try to distribute the holes evenly around the leg of lamb.
  • Rub the leg of lamb with some olive oil then rub with salt, pepper and some rosemary.
  • Place lamb in a roasting pan on a rack and cook for 40 minutes.
  • Add vegetables around lamb and beef broth and wine to pan and roast for another 1 and 1/2 hours until tender.
  • Remove lamb and vegetables and place on a serving platter.
  • Skim fat from cooking liquid in pan and place over medium heat on the stove top.
  • Once reduced add flourĀ  to the cooking liquid to make a gravy.Whisk to remove all lumps then strain thru a wire mesh strainer.




30 min


2 min


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