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Gordon Ramsay Roast Leg Of Lamb

Gordon Ramsay Roast Leg Of Lamb
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A succulent, herb-crusted leg of lamb roasted to a perfect rosy pink, with a crispy, golden fat cap and a rich, savory jus. The meat is tender and juicy, infused with garlic, rosemary, and thyme, making it an impressive centerpiece for any celebratory dinner.

Ingredients

Scale
  • 1 bone-in leg of lamb, about 6 to 7 lb
  • 4 cloves garlic, thinly sliced into slivers
  • 3 sprigs fresh rosemary, leaves stripped and finely chopped
  • 6 sprigs fresh thyme, leaves stripped
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 lemon, zested
  • 2 tablespoons Dijon mustard
  • 2 medium onions, quartered
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 cup dry white wine
  • 2 cups chicken stock, low-sodium
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, softened

Instructions

  1. Remove the leg of lamb from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature. This ensures even cooking from edge to center, preventing a cold interior and overcooked exterior.
  2. Preheat the oven to 450°F / 232°C. Place a rack in a large roasting pan, ideally one that can go on the stovetop later for making the jus.
  3. Using a small, sharp knife, make 1-inch deep incisions all over the lamb, about 20 to 25 cuts. Insert a garlic sliver into each incision; this infuses the meat with garlic flavor from the inside out as it roasts.
  4. In a small bowl, combine the chopped rosemary, thyme, olive oil, kosher salt, black pepper, and lemon zest. Mix into a paste, then stir in the Dijon mustard until smooth. The mustard acts as an emulsifier and helps the herb crust adhere while adding a subtle tang.
  5. Pat the lamb dry with paper towels (moisture prevents browning). Rub the herb paste all over the lamb, massaging it into every surface. Place the lamb fat-side up on the rack in the roasting pan.
  6. Scatter the quartered onions and carrot chunks around the lamb in the pan. These vegetables will flavor the jus as they caramelize alongside the meat.
  7. Roast the lamb at 450°F / 232°C for 15 minutes to sear the exterior and lock in moisture. Then reduce the oven temperature to 350°F / 177°C and continue roasting for 50 to 60 minutes, or until a meat thermometer inserted into the thickest part (not touching bone) reads 130°F / 54°C for medium-rare (pull at 125°F / 52°C if you prefer rare, or 135°F / 57°C for medium).
  8. Remove the lamb from the oven and transfer it to a cutting board. Loosely tent with aluminum foil and let it rest for 20 to 25 minutes. Resting allows the juices to redistribute throughout the meat; cutting too early will cause them to run out, leaving dry lamb.
  9. While the lamb rests, make the jus. Place the roasting pan (with the vegetables and drippings) over two burners on medium-high heat. Pour in the white wine and deglaze the pan, scraping up any browned bits with a wooden spoon. These bits are packed with flavor and are the foundation of a great jus.
  10. Let the wine reduce by half, about 3 minutes. Add the chicken stock, bring to a gentle boil, then reduce the heat to medium-low and simmer for 8 to 10 minutes, until the liquid has slightly thickened and reduced to about 1 1/2 cups. The color should be a rich, deep brown.
  11. In a small bowl, mash the softened butter with the flour to form a smooth paste (beurre manié). Whisk this paste into the simmering jus, a little at a time, until the jus is glossy and thickened to a light nappe consistency that coats the back of a spoon. Simmer for 1 minute to cook out the raw flour taste.
  12. Strain the jus through a fine-mesh sieve into a warmed serving pitcher, pressing on the vegetables to extract all their liquid. Discard the solids. Season with salt and pepper to taste and keep warm.
  13. Carve the rested lamb by slicing against the grain into 1/2-inch thick slices. Arrange the slices on a warm platter, drizzle with a little of the jus, and serve the remaining jus on the side. The meat should be deeply browned on the outside and uniformly pink from edge to center.

Notes

Storage: Refrigerate leftover lamb and vegetables in an airtight container for up to 3 days. Freezing: Wrap cooled, unsliced lamb tightly in plastic wrap then foil; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: Reheat sliced lamb gently in a 300°F / 149°C oven, covered with foil and a splash of stock, for 10 to 15 minutes, until just warm through. Avoid microwaving, which toughens the meat. The jus can be reheated in a small saucepan over medium-low heat.

Nutrition

Keywords: roast leg of lamb, Gordon Ramsay lamb recipe, Easter lamb, Sunday roast, herb crusted lamb, British roast, lamb with rosemary and garlic, roasted lamb, special occasion lamb, lamb recipe

Find it online: https://britishrecipes.uk/gordon-ramsay-roast-leg-of-lamb/