Ingredients:

  • 4–5 lbs Boneless Leg of Lamb (butterflied)
  • 3 Tbsp Extra virgin olive oil
  • 2 tsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 4 Tbsp Fresh Rosemary, finely chopped
  • 2 Tbsp Fresh Thyme leaves
  • 6 large cloves Garlic, minced
  • Zest of 1 medium lemon
  • 2 Tbsp Dijon Mustard
  • 1 large Brown Onion, roughly chopped
  • 2 medium Carrots, roughly chopped
  • 1 cup Dry Red Wine (or Beef Stock)
  • 2 cups Chicken or Beef Stock (low sodium)

Instructions:

  1. Prepare the Herb Paste: In a small bowl, combine the chopped rosemary, thyme, minced garlic, lemon zest, Dijon mustard, 1 Tbsp of olive oil, salt, and pepper. Mix thoroughly until a fragrant paste forms.
  2. Prepare the Lamb: Pat the boneless lamb completely dry with paper towels. Lay it flat, flesh-side up, on a cutting board.
  3. Stuff and Roll: Spread the herb paste evenly over the exposed flesh of the lamb. Roll the leg back up tightly, ensuring the herbs are encased. Secure the roll tightly at 1-inch intervals with butcher’s twine if needed.
  4. Season: Rub the remaining 2 Tbsp of olive oil all over the exterior of the rolled lamb. Season heavily with the remaining salt and pepper.
  5. Marinate (Optional): Place the lamb in a container, cover, and refrigerate for at least 2 hours, or preferably overnight.
  6. Preheat & Prep Tray: Preheat your oven to 425°F (220°C). Scatter the chopped onions and carrots in the base of your roasting pan.
  7. Sear: Place the seasoned lamb directly on top of the vegetables. Roast at the high temperature for 15 minutes to begin developing the crust.
  8. Lower Heat & Continue Roasting: Reduce the oven temperature to 350°F (175°C). Continue roasting. Begin checking the internal temperature after about 50 minutes.
  9. Remove Lamb: For medium-rare, remove the lamb from the oven when the internal temperature reads 130°F (54°C).
  10. Rest: Crucially, transfer the lamb to a cutting board, tent loosely with foil, and let it rest for 15–20 minutes. The temperature will continue to rise.
  11. Make the Gravy: Place the roasting pan over medium heat on the hob. Pour in the red wine (or stock) and scrape up all the browned bits (the fond). Let it reduce by half.
  12. Finish Gravy: Pour in the remaining beef/chicken stock. Bring to a simmer, taste, and adjust seasoning. Strain the liquid through a fine-mesh sieve into a jug.
  13. Carve & Serve: Untie the twine and carve the lamb into thick slices against the grain. Serve immediately with the gravy poured over.