Leg-O-Lamb with Rosemary Au Jus

Name: Leg-O-Lamb with Rosemary Au Jus
Prep time: 14 h 10 min
Cook time: 14 h 10 min
Total time: 14 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 4 bacon, preferably apple wood smoked; 118 milliliters balsamic vinegar; 237 milliliters chicken stock; 59 milliliters dry vermouth; 118 milliliters peeled and loosely packed chopped garlic; 2 kilograms boneless lamb leg; 3 limes, zested and juiced, about 1/2 cup juice; 2 Tbsps freshly cracked black pepper, plus for seasoning; 710 milliliters loosely packed fresh rosemary leaves, about 3 (6-inch) sprigs, plus 4 fresh rosemary sprigs outside of lamb; 118 milliliters soy sauce; 2 Tbsps unsalted butter

Leg-O-Lamb with Rosemary Au Jus might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 303 calories, 33g of protein, and 11g of fat per serving. If you have lime zest, lamb leg, freshly cracked pepper, and a few other ingredients on hand, you can make it. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 14 hours and 10 minutes.

Instructions

Watch how to make this recipe.

In a food processor or blender, add the rosemary, garlic, balsamic and soy. Pulse several times to combine, then add the black pepper and the lime juice. Pulse, then stir in the lime zest.

Ingredients you will need

Black Pepper

Lime Juice

Lime Zest

Rosemary

Garlic

Equipment you will use

Food Processor

Blender

Trim the fat and sinew from the lamb leg. Put it in a resealable gallon plastic bag and pour in the in the marinade. Refrigerate for 12 to 24 hours. Strain and reserve the marinade.

Ingredients you will need

Marinade

Lamb

Equipment you will use

Ziploc Bags

Preheat the oven or indirect grill to 325 degrees F.

Equipment you will use

Grill

Oven

With kitchen twine, tie the leg into an evenly shaped roast. Weave the bacon strips into the kitchen twine, along with the rosemary.

Ingredients you will need

Bacon

Rosemary

Equipment you will use

Kitchen Twine

Put the lamb into a roasting pan and pour in the marinade. Roast for approximately 25 minutes per pound for medium-rare, about 1 hour 40 minutes. Internal temperature should register 145 to 155 degrees F on an instant-read thermometer when done. Baste occasionally with the pan juices.

Ingredients you will need

Marinade

Lamb

Equipment you will use

Roasting Pan

Kitchen Thermometer

Remove the lamb from the oven when desired internal temperature is reached.

Ingredients you will need

Lamb

Equipment you will use

Oven

Remove the lamb from pan to a cutting board and let rest lightly covered for 10 to 15 minutes.

Ingredients you will need

Lamb

Equipment you will use

Cutting Board

Frying Pan

While the lamb is resting, remove the fat from the roasting pan, put it over high heat and slowly incorporate the chicken stock. Strain and adjust seasonings, to taste. Return to the heat and reduce for 5 minutes, then stir in the butter and vermouth.

Ingredients you will need

Chicken Stock