Roast Leg of Lamb Au Jus with Vegetables
3 hrs 30 min
8 to 10
- Crisco® Olive Oil No-Stick Cooking Spray
- 1 (10-12 lb.) leg of lamb*, chine and aitchbone removed, fat trimmed to 1/4-inch thick, roast tied, with meat trimmings
- 5 large garlic cloves, peeled and slivered
- 1/2 cup Crisco® Pure Olive Oil
- 3 teaspoons salt, divided
- 2 teaspoons dried oregano leaves
- 2 teaspoons crushed rosemary
- 2 teaspoons garlic powder
- 2 teaspoons dried mint flakes
- 1 teaspoon ground black pepper
- 2 teaspoons grated lemon peel
- 4 large potatoes (about 3 lbs.), washed, cut into 1-inch pieces
- 1 (1 lb.) bag whole baby carrots
- 1 cup water
HEAT oven to 450° F. Coat roasting pan with olive oil no-stick spray.
RINSE lamb with cold water. Pat dry. Place in prepared pan with roast fatty-side up surrounded by trimmings. Using tip of sharp knife cut a small slit, fill with slivered garlic. Repeat over entire roast. Whisk olive oil, 2 teaspoons salt, oregano, rosemary, garlic powder, mint and black pepper in a small bowl until blended. Reserve 1/4 cup olive oil mixture for vegetables; set aside. Add lemon peel to remaining olive oil mixture. Reserve 1 tablespoon of lemon olive oil mixture to brush on meat after roasting. Rub remaining lemon olive oil mixture over entire leg of lamb.
ROAST lamb for 30 minutes. Turn roast over. Roast 30 minutes more. Reduce heat to 350° F. Turn roast fatty-side up. Continue roasting, turning leg every 45 minutes, until instant read thermometer inserted into thickest part of meat registers 155° F for medium doneness**, about 1 1/2-2 hours. Place roast on serving platter, remove kitchen string, brush with reserved 1 tablespoon lemon olive oil mixture, cover loosely with foil. Roast will increase 5 degrees in temperature, to 160° F, as it rests. Increase oven temperature to 450° F.
PLACE potatoes in large microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH 5 minutes; stir. Microwave on HIGH an additional 5 minutes.
COAT 2 (15 x 10-inch) baking pans with olive oil no-stick spray. Stir carrots, reserved 1/4 cup olive oil mixture and 1 teaspoon salt with hot potatoes until evenly coated. Layer evenly on prepared baking pans. Roast vegetables 25 to 30 minutes, stirring occasionally, until fork tender and golden brown.
ADD 1 cup water to roaster while scraping browned pieces from bottom of pan to make au jus. Remove meat. Pour juices into gravy separator or skim off fat. Place leg of lamb in center of large serving platter surrounded by roasted vegetables. Carve and serve with au jus.
*Ask the butcher for assistance with preparation of lamb roast, including partial boning as directed.
**ROAST LAMB TEMPERATURES: Medium rare: internal temperature of 145° F. Well done internal temperature of 170° F.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1/8 of recipe), Calories 830 (Calories from Fat 420), Total Fat 47g (Saturated Fat 15g, Trans Fat 0g), Cholesterol 210mg, Sodium 1080mg, Total Carbohydrate 36g (Dietary Fiber 5g, Sugars 4g), Protein 64g; Percent Daily Value*: Vitamin A 160%, Vitamin C 25%, Calcium 8%, Iron 40%.
*Percent Daily Values are based on a 2,000 calorie diet.