Ingredients:

  • 1 (5-6 pound) leg of lamb, bone-in (2.25-2.7 kg)
  • 4 cloves garlic, minced (approx. 1 tbsp)
  • 2 tablespoons fresh rosemary, finely chopped (approx. 30 ml)
  • 2 tablespoons olive oil (approx. 30 ml)
  • 1 tablespoon Dijon mustard (approx. 15 ml)
  • 1 teaspoon sea salt (approx. 5 ml)
  • 1/2 teaspoon black pepper (approx. 2.5 ml)
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 tablespoons all-purpose flour (approx. 30 ml)
  • 1 cup dry red wine (approx. 240 ml)
  • 2 cups beef broth (approx. 480 ml)
  • 1 tablespoon Worcestershire sauce (approx. 15 ml)
  • 1 tablespoon butter (approx. 15 ml)
  • Salt and pepper to taste

Instructions:

  1. Score the lamb's fatty side in a criss-cross pattern.
  2. Combine minced garlic, rosemary, olive oil, Dijon mustard, salt, and pepper in a small bowl.
  3. Rub the mixture all over the lamb, ensuring it gets into the scores. Refrigerate for at least 2 hours, or preferably overnight.
  4. Place the chopped onion, carrots, and celery in the bottom of the roasting pan.
  5. Place the lamb on top of the vegetables. Roast in a preheated oven at 450°F (232°C) for 15 minutes to sear the outside.
  6. Reduce the oven temperature to 325°F (163°C). Continue roasting, basting occasionally with pan drippings, until the internal temperature reaches your desired doneness.
  7. Remove the lamb from the oven and let it rest for at least 15 minutes before carving. Tent with foil to keep warm.
  8. While the lamb rests, pour the pan drippings into a saucepan. Skim off excess fat.
  9. Whisk in the flour and cook over medium heat for 1-2 minutes, stirring constantly, to create a roux.
  10. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pan. Cook until the wine reduces slightly.
  11. Stir in the beef broth and Worcestershire sauce. Bring to a simmer and cook until the gravy thickens to your desired consistency. Season with salt and pepper to taste. Stir in the butter for richness.
  12. Carve the lamb against the grain and serve immediately with the red wine gravy and your favourite sides.