Slow Roasted Leg of Lamb
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The trick to making a tender roast leg of lamb is to slow-roast it before carving it across the grain. Yes, it's really that simple!
What You'll Need:
- 5 tablespoons butter, softened, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 3/4 teaspoon black pepper, divided
- 1 (6-pound) boneless leg of lamb, tied
- 1/2 pound fresh sliced mushrooms
- 1 (10 ½-ounce) can mushroom gravy
- 1/2 cup milk
- 1 teaspoon cornstarch
What To Do:
Preheat oven to 350 degrees F.
In a small bowl, combine 3 tablespoons butter, the garlic powder, onion powder, paprika, thyme, salt, and 1/2 teaspoon pepper; mix well. Evenly coat all sides of lamb with mixture. Place lamb on a wire rack in a roasting pan.
Bake 2-1/2 to 3 hours, or until desired doneness. Remove lamb to a serving platter; pour off liquid, reserving 2 tablespoons of drippings.
Place roasting pan on top of stove over high heat. Return reserved drippings to pan, add mushrooms and remaining butter, and sauté 3 to 4 minutes, or until mushrooms are golden. Add mushroom gravy, milk, cornstarch, and remaining pepper and heat 2 to 3 minutes, or until slightly thickened and heated through.
Slice lamb and serve topped with gravy.