Ingredients:

  • 1 (5-6 pound) boneless or bone-in leg of lamb (approximately 2.3 - 2.7 kg)
  • 4 cloves garlic, minced (approximately 12g)
  • 2 tablespoons fresh rosemary, chopped (approximately 6g)
  • 2 tablespoons fresh thyme, chopped (approximately 6g)
  • 2 tablespoons olive oil (approximately 30ml)
  • 1 tablespoon Dijon mustard (approximately 15ml)
  • 1 teaspoon kosher salt (approximately 6g)
  • ½ teaspoon black pepper (approximately 1g)
  • 1/2 cup dry red wine (approximately 120ml)
  • Optional: 1 lemon, zested
  • 2 cups low-sodium chicken or vegetable broth (approximately 480ml)
  • 1 tablespoon cornstarch (approximately 7g)
  • 2 tablespoons cold water (approximately 30ml)

Instructions:

  1. Pat the lamb dry with paper towels. This helps with browning.
  2. In a small bowl, combine garlic, rosemary, thyme, olive oil, Dijon mustard, salt, pepper, and lemon zest (if using). Mix well to make the herb paste.
  3. Rub the herb paste all over the lamb. Place the lamb in a large resealable bag or container. Pour red wine over the lamb, ensuring it coats all sides. Refrigerate for at least 2 hours, or preferably overnight.
  4. Preheat oven to 325°F (160°C).
  5. Place the lamb on a rack in the roasting pan. Roast for approximately 1 hour 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the lamb registers 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for medium-well. Check out other lamb roast recipes online if needed
  6. Remove the lamb from the oven and let it rest for at least 15 minutes before carving. Tent loosely with foil. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  7. While the lamb is resting, skim excess fat from the pan juices. Place the roasting pan on the stovetop over medium heat. Add chicken or vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  8. In a small bowl, whisk together cornstarch and cold water. Slowly whisk the cornstarch slurry into the simmering pan juices. Cook until the sauce thickens, about 1-2 minutes.
  9. Carve the lamb against the grain and serve immediately with the pan sauce (if using) and your favourite sides.