Roast Leg Of Lamb A La Russe(Makes 8 To 10 Servings)
Juicy roasted leg of lamb, seasoned with lemon and herbs, slow-cooked with vegetables and flavorful gravy, perfect for festive gatherings or special family dinners.
Ingredients
Instructions
- Have the butcher bone the lamb or do it yourself.
- Peel fell from the lamb and trim off any excess fat.
- Place the lamb flat on waxed paper on the kitchen counter.
- Sprinkle with salt, pepper, and lemon rind. Then sprinkle with lemon juice and massage it into the meat.
- Roll the lamb up jelly-roll style and tie at 2-inch intervals.
- Combine the onion, carrots, and celery and spread over the bottom of a large, shallow roasting pan.
- Place the rolled lamb on top of the vegetables.
- Pour beef bouillon over the meat and vegetables.
- Roast uncovered at 325°F for 2 to 2 1/2 hours or up to 2 3/4 hours, depending on desired doneness.
- Baste frequently with pan juices during roasting.
- Transfer the lamb to a heated platter and keep warm in a low oven (150°F to 175°F).
- Bring pan juices and vegetables to a boil and skim off all grease.
- Puree the mixture in a blender, food processor, or push through a sieve.
- Return the pureed mixture to the pan and add 1/2 to 1 cup white wine, depending on gravy consistency.
- Bring to a quick boil, stirring constantly, and cook for 1 minute.
- Carve the lamb and place on a heated deep platter.
- Spoon some gravy over the meat and pass the remaining gravy in a sauce-boat or spoon it all over if little gravy remains.
Tips & Substitutions
For the best flavor, marinate the lamb overnight with the salt, pepper, lemon rind, and juice. If you prefer a different taste, consider substituting the beef bouillon with homemade chicken stock or vegetable broth. To enhance the gravy, add a splash of balsamic vinegar or a teaspoon of mustard while boiling.
Serving Suggestions
Serve the roast leg of lamb with roasted vegetables and a side of mashed potatoes or a fresh salad for a well-rounded meal. A glass of dry white wine complements the flavors beautifully. For a Mediterranean twist, consider pairing with Greek Meat Rolls (Souzukakia) or a refreshing Greek Soup.
Storage & Reheating
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a covered dish in the oven at 325°F until warmed through, or microwave on low power in short intervals to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Leg Of Lamb A La Russe(Makes 8 To 10 Servings) contains roughly 93 calories, with 2g protein, 17g carbohydrates, and 1g fat. It is an excellent source of vitamin A (48% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1137mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a boneless leg of lamb for this recipe?
Yes, you can use a boneless leg of lamb. Just be sure to adjust the cooking time, as boneless cuts typically cook faster. Aim for about 20 minutes per pound, checking for desired doneness with a meat thermometer.
What should I do if the lamb is not browning?
If the lamb isn't browning, increase the oven temperature to 375°F for the last 20-30 minutes of cooking. Make sure to baste it with pan juices to promote browning and enhance flavor.
Can I prepare the lamb ahead of time?
Absolutely! You can prepare the lamb up to the roasting step and refrigerate it overnight. Allow it to come to room temperature before roasting. This can help enhance the flavors and make the cooking process easier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).