Slow Roasted Leg of Lamb
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
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 -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.
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.