Leg of Lamb with Rosemary Jus
- 20 MIN
- 1 H
- 5 cloves garlic, finely chopped
- 2 cups (500 ml) Italian-style breadcrumbs
- 1 egg
- 1/4 cup (60 ml) Dijon mustard
- 1 teaspoon (5 ml) fresh rosemary, chopped
- 2 teaspoons (10 ml) dried thyme
- 1/2 cup (125 ml) olive oil
- Salt and pepper
- 1 leg of lamb 7 pounds (3.4 kg), deboned, keeping the bones
- About 6 cups (1.5 litres) water
- 1 cup (250 ml) beef consommé
- cup (75 ml) port wine
- Sprigs fresh rosemary
1. Preheat the oven to 220 °C (450 °F).
2. In a bowl, combine the garlic, breadcrumbs, egg, mustard, rosemary, thyme and olive oil. Season with salt and pepper. Untie the leg while maintaining its shape. Trimmed off the fat and place on a baking sheet. Place the bones around the meat. Sprinkle with the breadcrumbs and press on the leg to make a crust. Add 750 ml (3 cups) of water around the lamb. Bake for 20 minutes. Reduce the oven’s temperature to 190 °C (375 °F) and bake for about 1 hour and 10 minutes for medium rare. Cover the roast with aluminum foil, if necessary. If you have a meat thermometer, the internal temperature of the roast should reach 55 °C (132 °F) for medium rare. Add the remaining water during cooking. Remove the lamb from the baking sheet. Keep warm. Pour the contents of the baking sheet in a saucepan.
3. Add the consommé, port wine and a sprig of rosemary. Simmer for 5 minutes. Season with salt and pepper and strain the cooking juices through a sieve. Thinly slice the lamb and serve with the sauce. Garnish with rosemary sprigs.