A leg of lamb makes an impressive centrepiece for any special gathering. The browned bits scraped up from the pan add richness to the gravy for the ultimate accompaniment to your perfectly cooked lamb.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2013
Caramelized Onion Gravy:
MethodTrim all but thin layer of fat from lamb. With thin sharp knife, poke about twelve 1-1/2-inch (4 cm) deep slits into top. Stuff each slit with 1 slice garlic. Remove leaves from rosemary sprigs; stuff 4 or 5 leaves into each slit. Cover and refrigerate for 1 hour. (Make ahead: Refrigerate for up to 24 hours.) Sprinkle with salt and pepper.
Place lamb on greased rack in roasting pan; roast in 350ºF (180ºC) oven until medium-rare and instantread thermometer inserted in thickest part of meat reads 145ºF (63ºC), about 2 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving.
Caramelized Onion Gravy: Meanwhile, in glass measure, whisk soup mix with 2 cups water (omit water if using homemade stock); set aside.
In saucepan, heat oil over medium heat; cook garlic, stirring, for 1 minute. Add onion; cook, stirring occasionally, until golden, about 8 minutes. Stir in wine; cook, stirring, for 1 minute. Add soup and pepper; bring to boil. Remove from heat.
Drain fat from roasting pan; place pan over medium-high heat. Add onion mixture and bring to boil, scraping up browned bits with wooden spoon. Mix potato starch with 1/4 cup water; whisk into roasting pan and cook, stirring, until slightly thickened, about 3 minutes. Serve with lamb.
Nutritional facts Per serving: about
- Fibre trace
- Sodium 292 mg
- Sugars 1 g
- Protein 38 g
- Calories 275.0
- Total fat 12 g
- Potassium 653 mg
- Cholesterol 129 mg
- Saturated fat 5 g
- Total carbohydrate 2 g
- Iron 18.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 1.0