Cook1 hr 27 mins
Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic flavour. Topped with pan gravy, your meal will have guests coming back for seconds. Serve with your favourite vegetables, potatoe or rice. The smooth taste of a Cabernet Shiraz or a crisp Chablis enhances the flavour of herbs in lamb. One of my favourite lamb recipes. Again, a supermarket handout recipe from the butcher shop provided by the promoters of New Zealand Spring Lamb.
- 5 lbs butterflied leg of lamb, about
- 2 tablespoons butter
- 2 cups chopped leeks, white part only
- 3 cloves garlic, minced
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon rosemary
- salt and pepper
- vegetable oil
- 2 carrots, sliced
- 1 onion, chopped
- 3⁄4 cup dry red wine
- 3⁄4 cup beef broth (or all beef broth if you wish, but not all wine)
- 1 tablespoon cornstarch
- water, for the roasting pan
- Preheat Oven 450 degrees F (230 C).
- In a large skillet, melt butter over medium heat.
- Add leaks and garlic and cook, stirring until most of the liquid evaporates.
- Stir in thyme, sage, rosemary, salt and pepper.
- Remove from heat and allow to cool.
- Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
- Sprinkle with salt and pepper.
- Spread with leek mixture, leaving small border all around the edges.
- Starting with the long side, roll lamb up, tucking in ends.
- Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
- Place seam side down on rack in shallow roast pan.
- Brush all over with oil, sprinkle with salt and pepper.
- Pour 1 cup (250 mL) water into the pan.
- Add carrots and onion.
- Place in preheated oven and cook for about 15 minutes.
- Reduce oven temperature to 325F (160C).
- Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
- Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
- Skim any fat from pan juices; add wine and stock to pan.
- Bring to boil.
- Strain into small saucepan.
- Bring liquid to a boil.
- Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
- Cook over medium heat, stirring until well thickened.
Outstanding! I loved the juicy texture an lovely sauce that this made. I pulled mine from the oven at 120F, as I like my lamb rare, but I had some medium at the outer edges to serve those who enjoy it that way. I served a 2003 Shiraz from Western Australia, which was a perfect match, and Bird's Seasoned Potatoes on the side to soak up some of the juices and sauce. This was a wonderful Easter dinner, and I'll definitely make again! Thanks for posting a truly mouthwatering recipe!
This is one of those 10-star recipes I find here now and then! We decided to have a non-traditional US Thanksgiving this year (meaning no turkey) and this was a great choice. The cooking time was spot on almost to the minute! The herbs flavored the meat nicely, and the sauce was to die for! I served with baby red potatoes and steamed asparagus. Used a Merlot for the sauce. Will be making this one again!
Today was Fathers Day here in Australia and my dear partner had requested a leg of lamb for his special dinner. This was the perfect recipe for such a special occassion. I purchased a really lovely leg of early spring lamb and boned it myself.The stuffing was delicious and the lamb was delicately flavoured throughout every bite. I used a Taylors 2001 Shiraz Cabernet ( from the Clare Valley in South Australia) for the sauce...and the sauce was spot on. I did cook the roast to medium to well done...we had just a tinge of pink in the centre, which is how we like our lamb. Thanks Toolie for a really great lamb recipe that I will use a lot!