Ingredients

 

4 cloves of garlic, sliced

Chopped fresh Rosemary- enough to sprinkle on the lamb

Extra Virgin Olive Oil

Kosher Salt- to season the lamb

Ground Pepper to season the lamb

Leg of lamb – 3-5 lb

 

For the Vegetable Trivet (what you will place the lamb on)

Sliced fingerling potatoes

One lemon

Six garlic cloves

rough chopped onion

Two stalks of celery - sliced

Sliced baby carrots

Also consider - butternut squash sliced, parsnips, 

Chicken stock

 

Preheat to oven to 350 degrees F (175 degrees C)

 

Rub the lamb with olive oil

Season the lamb with salt and pepper

With a knife make small slits and garlic on both sides

Push garlic slices into the meat

Sprinkle rosemary over the lamb

 

At the bottom of the roasting pan place your vegetables and potatoes

Place the leg of lamb on top of the vegetables

Put enough chicken stock to about 1/4 inch in the pan

 

 

Cook until the lamb is medium-rare- not beyond  - 145 degrees F(it will take about 1.5 to 2.5 hours to cook).

Always use an oven safe thermometer to cook- with some ovens the lamb will take much less time but don't put the thermometer in to start.

About one hour into cooking the lamb turn the lamb over and place in the oven safe thermometer

After it is done allow the lamb to sit on the counter to rest and make gravy from the drippings.

 

Gravy from the drippings--

Remove the lamb and vegetables from the roasting pan

Place the pan on the stovetop to a low (simmer) but no more than medium heat

Using a silicon spatula scrape the drippings

In a small cereal bowl add 1 teaspoon of cornstarch and 1 tablespoon of cold water

Whisk this into the pan and the gravy will form almost immediately

If you do not have enough drippings for gravy add a bit of Red Wine (Pinot Noir) – then use the silicon spatula to scrape the pan

Confession – I never eat the carrots- only use them for color- my bad