It doesn’t seem like people do the Sunday roast in the U.S., which is a shame because not only is the roast delicious, but there is no better way to score leftovers. You can recycle them into another dish, have sandwiches the next day, or just continue to pick bits off the roast until it’s gone.
This is where I admit that I don’t care for lamb. I should. I can appreciate the delicacy of really young lamb in a technical sense but the taste properties of lamb still leave me sort of cold. My husband, however, loves lamb and I have learned how to prepare it in ways that don’t leave me with a pile of meat on the plate after I’ve eaten all the accompaniments.
I served this with roast cauliflower and a cauliflower purée (from the Duo post), but could have served it just as well with white beans, flageolets, or mashed potatoes, and a lemony gremolata. After roasting, let the meat rest. A roast this size needs to rest at least 30 minutes, and as long as 40. Roasting allows the meat to relax and the juices to redistribute from the hot surface back toward the center.
Roast leg of lamb
1 leg of lamb, about 4 pounds, trimmed of silverskin
2 tsp salt
12 cloves garlic confit
5 sprigs thyme, leaves only, minced (substitute 1 tsp dried)
2 tsp fresh oregano leaves, minced (substitute 1 tsp dried)
[Optional – 1 tsp rosemary leaves, minced]
Using a sharp, thin knife, make about 8-10 slits in the meat running roughly parallel to the bone. Combine the salt, garlic, and herbs and make a paste. Rub it all over the lamb and in the slits, and in the spaces where the meat muscles separate.
Place the lamb in the 425F oven. After 15 minutes, turn the oven down to 300F. Roast for about an hour, or until the lamb is 140F in the thickest part, for medium rare. Remove and rest. Meanwhile, if you want, make a light pan sauce:
1 c syrah
1/4 c veal glace de viande
2 tbsp butter
Flame the wine in a saucepan to burn off alcohol (you can dispense with this step if really necessary). Place the pan over burners. Over medium heat, add the wine. Whisk to incorporate lamb fond and reduce the wine to au sec (a glaze). Add the glace de viande and whisk well. Remove from heat and add butter, shaking pan or stirring with whisk to emulsify.