Rosemary and Garlic Roast Leg of Lamb with Pan Sauce
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Adapted from: Emeril Lagasse, 2004 (Food Network)
Prep Time: 20 minutes + 15 min rest | Cook Time: 1 hour 30 minutes | Serves: 6–8
Level: Easy
Emeril's technique — lemon juice rubbed in first, then a generous coating of garlic and fresh rosemary, roasted hot then finished lower — produces a beautifully crusted exterior with a pink, juicy interior. The pan sauce built from the drippings, fresh herbs, onions, chicken stock, and red wine is genuinely restaurant-quality.
Ingredients
The Lamb:
- 1 bone-in leg of lamb, 6–7.5 lbs
- 1/4 cup fresh lemon juice
- 8 cloves garlic, minced
- 3 Tbsp fresh rosemary leaves, chopped
- 1 Tbsp salt
- 2 tsp coarsely ground black pepper
Pan Sauce:
- 1 cup fresh herbs, chopped (rosemary, chives, and parsley combined)
- 2 cups diced onions
- 2 cups chicken stock
- 1 cup red wine
Instructions
- Preheat oven to 400°F.
- Rub the lamb all over with the lemon juice, using your hands to work it in. Pat the minced garlic and rosemary evenly over all surfaces. Season all over with the salt and pepper.
- Place in a roasting pan and roast at 400°F for 30 minutes to develop a golden crust.
- Reduce temperature to 350°F. Continue roasting approximately 1 hour more for medium-rare, or until a thermometer reads 145–150°F at the thickest point (not touching the bone).
- Remove lamb from pan and rest loosely covered with foil for 10–15 minutes before carving.
- For the pan sauce: place the roasting pan over the stovetop burners over medium-high heat. Add the herbs and onions and stir to combine with the pan drippings.
- Add chicken stock and red wine to deglaze — scrape the bottom with a wooden spoon to release all the fond.
- Reduce over high heat until sauce consistency. Strain before serving if desired. Slice the lamb and serve with the sauce drizzled over the top.
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