Roast Leg of Lamb with Root Vegetables
Recipe Date:
January 1, 2021
Cook Time:
02:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Culinary arts being my first and foremost passion, naturally my intrigue and exploration revolves around food. Continually curious about food and wine pairings, I will never forget learning from the Professor of a Wine 101 class I took while studying abroad in France, that you can never go wrong with a nice bottle of Châteauneuf-du-Pape and a decadent lamb dish. And how! As I think about the perfect food and wine pairing for this cold winter season, I am reminded of my mom’s roast leg of lamb that graces our Holiday table every year. While the winter season may look a little different this year, there is nothing more comforting than a nice roast lamb paired with a bottle of Andrew Murray Grenache.
- Beka Breneman (E11even Tasting Room Manager)
Ingredients
- 1 Leg of Lamb
- 8 Cloves of Garlic
- 4 tbsps Olive Oil, divided
- 1 tbsp Herbs de Provence
- 1 White Onion
- 2 Carrots
- 2 Parsnips
- 1 Fennel Bulb
- Salt & Pepper to taste
Directions
- Preheat oven to 450° F
- Remove leg of lamb and let come to room temperature, about 1 hour (this helps the meat cook evenly)
- While lamb is resting, peel and slice onion into quarters. Peel and chop carrots and parsnips into 2 inch pieces. Toss with 2 tbsps of olive oil, salt and pepper
- With a pairing knife, cut 1 inch deep slits in lamb and stuff with whole cloves of garlic
- Drizzle lamb with remaining 2 tbsps of oil and rub with salt, pepper and Herbs de Provence
- Cover bottom of roasting pan with vegetables and place leg of lamb on top
- Bake for 1- 1 ¼ hours until a meat thermometer reaches 130-135° F
- Remove from oven, cover with foil and let sit for ten minutes to absorb the juices
- Slice and serve over your choice of rice, quinoa or mashed potatoes
*For ultimate enjoyment, pair with Andrew Murray’s 2018 Grenache
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