Anne Byrn Saves the Day! Cookbook by Anne Byrn

Author:Anne Byrn [Byrn, Anne]
Language: eng
Format: epub, pdf
Publisher: Workman Publishing Company
Published: 2014-04-07T04:00:00+00:00

FOR THE GRAVY (optional)

2 cups water

¼ cup flour

Salt and freshly ground black pepper

Gravy browner, such as Kitchen Bouquet (optional)

1 Place the rosemary and thyme in a small bowl and season with the pepper.

2 Pat the leg of lamb dry with paper towels. Using the point of a sharp paring knife, make small slits ½ to 1 inch deep all over the lamb. Insert a slice of garlic into each slit. Rub the lamb all over with the olive oil. Rub the herb mixture all over the lamb. Cover the leg of lamb with plastic wrap and refrigerate it overnight. Remove the lamb from the fridge 30 to 40 minutes before roasting.

3 When ready to cook, place a rack in the center of the oven and preheat the oven to 325°F.

4 Unwrap the lamb and place it on a rack in a shallow roasting pan. Roast the lamb until done to taste, 18 to 20 minutes per pound for meat that is light pink in the center (an internal temperature of 150°F on an instant-read thermometer), 25 minutes per pound for medium (160°F). Remove the lamb from the oven and place it on a platter to rest for at least 15 minutes before carving.

5 If you want to make gravy, pour the roasting pan drippings into a measuring cup to measure ¼ cup and set it aside. Pour the water into the roasting pan and scrape up the brown bits that stick to the bottom of the pan. Pour the ¼ cup drippings into a large skillet and whisk in the flour. Cook, stirring, over medium heat until it begins to brown. Add the water mixture from the roasting pan and let simmer, stirring, until the gravy thickens, 3 to 4 minutes. Season the gravy with salt and pepper to taste. Add a gravy browner to color, if desired.

6 Carve the leg of lamb and serve it with the gravy on the side, if desired.

I’d serve it with . . . mashed potatoes, steamed asparagus, and mint jelly.

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