- Leg of lamb
- Bottle of red wine
- 3-5 lbs baby red, golden, or fingerling potatoes
- Bag of baby carrots (optional)
- 6 garlic cloves
- 1 onion
- 1/4 cup chopped rosemary
- 2 Tbsp salt
- 1 Tbsp pepper
- Olive oil
- 1 cup beef stock
- 1 cup water
- 2 Tbsp flour
- 1/4 cup heavy whipping cream
- Salt and pepper to taste
- 1/2 stick of butter
- Marinate leg in red wine and 3 cloves of chopped garlic overnight or at least 4 hours.
- Preheat oven to 350 degrees. Coat roasting pan in olive oil.
- Chop up potatoes, onion, and carrots (if using) and place in a roasting pan. Pour the wine marinade over potatoes and add 1 cup water and 1 cup beef stock. Sprinkle 1Tbsp salt and pepper over potatoes and mix well.
- Place the leg of lamb on top of potatoes or on a roasting rack inside the pan, if you have one. Pour enough olive oil to coat the leg then evenly spread salt, pepper, rosemary, and the remaining chopped garlic all over the leg.
- Place lamb in oven and cook around 20-25 minutes PER POUND, or until internal temperature reads 135F (medium rare). Be careful not to place thermometer right next to the bone as this could give the wrong reading.
- Cover with foil and let the lamb sit for 10 minutes before cutting into the meat.
For optional gravy
- Melt butter in a pan then sprinkle 1 Tbsp of flour into butter and whisk together to create a roux.
- At medium high heat, slowly pour in juices from the roasting pan (either some or all depending on how much gravy you want) and keep stirring!
- For a creamier gravy, add 1/8 cup heavy whipping cream and salt and pepper to taste. If you want a thicker gravy use the remaining Tbsp of flour but be sure to use a flour sifter to avoid getting flour clumps in your gravy.