A leg of lamb makes an impressive centrepiece for any special gathering. 

Yields1 Serving

Lamb
 6 lbs bone-in leg of lamb
 2 cloves garlic thinly sliced lengthwise
 2 fresh rosemary sprigs
 ¼ tsp teaspoon salt
 ¼ tsp teaspoon pepper
Caramelized Onion Gravy
 2 teaspoons beef consommé instant soup mix
 2 tsp teaspoons olive oil
 2 cloves garlic minced
 1 onion thinly sliced
 ¼ cup red wine
 ¼ tsp teaspoon pepper
 1 tsp teaspoon potato starch

1

Trim all but thin layer of fat from lamb. With thin sharp knife, poke about twelve 1-½ -inch (4 cm) deep slits into top. Stuff each slit with 1 slice garlic. Remove leaves from rosemary sprigs; stuff 4 or 5 leaves into each slit. Cover and refrigerate for 1 hour. 

(Make ahead: Refrigerate for up to 24 hours.) Sprinkle with salt and pepper.



2

Place lamb on greased rack in roasting pan; roast in 350ºF (180ºC) oven until medium-rare and instantread thermometer inserted in thickest part of meat reads 145ºF (63ºC), about 2 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving.

3



Caramelized Onion Gravy: Meanwhile, in glass measure, whisk soup mix with 2 cups water (omit water if using homemade stock); set aside.



4

In saucepan, heat oil over medium heat; cook garlic, stirring, for 1 minute. Add onion; cook, stirring occasionally, until golden, about 8 minutes. Stir in wine; cook, stirring, for 1 minute. Add soup and pepper; bring to boil. Remove from heat.



5

Drain fat from roasting pan; place pan over medium-high heat. Add onion mixture and bring to boil, scraping up browned bits with wooden spoon. Mix potato starch with 1/4 cup water; whisk into roasting pan and cook, stirring, until slightly thickened, about 3 minutes. Serve with lamb and Château des Charmes 2017 Pinot Noir, Estate Grown & Bottled.

 

Recipe from Canadian Living Test Kitchen

Ingredients

Lamb
 6 lbs bone-in leg of lamb
 2 cloves garlic thinly sliced lengthwise
 2 fresh rosemary sprigs
 ¼ tsp teaspoon salt
 ¼ tsp teaspoon pepper
Caramelized Onion Gravy
 2 teaspoons beef consommé instant soup mix
 2 tsp teaspoons olive oil
 2 cloves garlic minced
 1 onion thinly sliced
 ¼ cup red wine
 ¼ tsp teaspoon pepper
 1 tsp teaspoon potato starch

Directions

1

Trim all but thin layer of fat from lamb. With thin sharp knife, poke about twelve 1-½ -inch (4 cm) deep slits into top. Stuff each slit with 1 slice garlic. Remove leaves from rosemary sprigs; stuff 4 or 5 leaves into each slit. Cover and refrigerate for 1 hour. 

(Make ahead: Refrigerate for up to 24 hours.) Sprinkle with salt and pepper.



2

Place lamb on greased rack in roasting pan; roast in 350ºF (180ºC) oven until medium-rare and instantread thermometer inserted in thickest part of meat reads 145ºF (63ºC), about 2 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving.

3



Caramelized Onion Gravy: Meanwhile, in glass measure, whisk soup mix with 2 cups water (omit water if using homemade stock); set aside.



4

In saucepan, heat oil over medium heat; cook garlic, stirring, for 1 minute. Add onion; cook, stirring occasionally, until golden, about 8 minutes. Stir in wine; cook, stirring, for 1 minute. Add soup and pepper; bring to boil. Remove from heat.



5

Drain fat from roasting pan; place pan over medium-high heat. Add onion mixture and bring to boil, scraping up browned bits with wooden spoon. Mix potato starch with 1/4 cup water; whisk into roasting pan and cook, stirring, until slightly thickened, about 3 minutes. Serve with lamb and Château des Charmes 2017 Pinot Noir, Estate Grown & Bottled.

Roast Leg of Lamb with Caramelized Onion Gravy
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