Video:How to Make Herbed Leg of Lamb With Pan Gravy

Transcript:How to Make Herbed Leg of Lamb With Pan Gravy

Hi, I am Anthony for About.com and today I am going to show you how to cook a herbed leg of lamb with a delicious pan gravy.

Leg of Lamb Recipe Ingredients:

• 1 leg of lamb (bone In)
• 1 bulb of garlic
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 bunch of rosemary
• 1 bunch of thyme
• 2 cups chicken or lamb stock
• olive oil
• sea salt
• ground black pepper
• pan gravy
• pan drippings
• 1 glass red wine
• 2 cups chicken or lamb stock
• tablespoon white flour
• teaspoon butter

Preheat oven to 400 degree F

Trim The Lamb Leg

Firstly, trim the lamb leg of excess fat that may be hanging off. It is important to leave a think layer of fat, as this will keep the leg moist during the cooking process.

Prepare The Base for the Lamb's Gravy

Coarsely chop up all the vegetables and place in your roasting pan with half of the herbs roughly torn and half the garlic cloves. This will create a barrier between the meat and the base of the pan to infuse the meat from underneath.

Dress the Lamb Leg

Make small incisions with a paring knife and stuff the slits with the herbs and garlic cloves and then smear the remainder over the lamb leg. This will flavor the meat from the inside out. Then drizzle the meat with olive oil and sea salt and ground black pepper.

Place the leg in the baking tray on top of all the chopped vegetables. Cook for 1 hour 15 minutes at 360 degrees F for a blushing pink lamb leg or 1 hour 30 minutes for well done. When you take the lamb leg out of the oven, cover it with foil and allow to rest for alt least 15 minutes before serving.

Prepare the Gravy

Place the pan dripping on a stovetop and pour in the red wine. Allow the red wine to cook off the alcohol and scrap the base of the pan. Add in 300ml lamb or chicken stock into the pan and continue to reduce the liquid for a further 5 minutes.

Strain the liquid through a fine mesh and add the liquid back onto medium heat. Try and push as much liquid through the mesh from the vegetables. Pour in the white flour as needed to thicken the pan gravy and season to taste with sea salt and ground black pepper. You will achieve a smooth gravy by slowly whisking in the flour over a medium to low heat.

Take the gravy off the heat and stir in the cold butter slowly to give the gravy a velvety shine. Carve your meat and serve with oven-roasted potatoes, greens and pan gravy.

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