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Home Gebraden lamsbout met rozemarijn, knoflook en rode wijnjus

Christmas Holidays Lamb Main course Winter cooking Oven

Putting a roasted leg of lamb on the table at Christmas is a statement. The meat is naturally tender, absorbs herbs beautifully and fills the kitchen with an aroma that draws everyone to the dining table. Give it the time it deserves and you'll be rewarded with a main course to remember. Pair it with a deep red wine jus and you have a Christmas dinner that speaks for itself.

x_ckl_recipe_markerRoasted leg of lamb with rosemary, garlic and red wine jus A juicy leg of lamb infused with rosemary and garlic, slowly roasted to perfection. This is the main course that completes your Christmas dinner. How do you make roasted leg of lamb with rosemary, garlic and red wine jus? Main course French 6 people 20 min 2 hr 30 min 20 min 3 hr 10 min

Take the leg of lamb out of the fridge 1 hour before so the meat comes to room temperature.
Preheat the oven to 220°C (conventional oven).
Use a sharp knife to make small slits across the meat, distributed over the entire leg. Put half a clove of garlic and a sprig of rosemary into each slit.
Rub the leg of lamb all over with olive oil, coarse sea salt and freshly ground black pepper.
Place the leg of lamb in a large roasting pan. Add the roughly chopped onion, carrot and celery around the meat. Pour 150 ml red wine and 150 ml lamb stock into the pan.
Put the roasting pan in the oven and roast the leg of lamb for 20 minutes at 220°C to get a nice colour. Then lower the temperature to 160°C.
Continue roasting the meat at 160°C: allow about 20 minutes per 500 g for medium rare (internal temperature 58 to 62°C). Baste the leg with the roasting juices every half hour.
Remove the leg of lamb from the oven and place it on a cutting board. Loosely cover with aluminum foil and let rest for 20 minutes.
Strain the roasting juices through a fine sieve into a saucepan. Add another 100 ml red wine and bring to a boil. Reduce until glossy. Season with salt, pepper and optionally a knob of cold butter for shine.
Carve the leg of lamb at the table and serve with the red wine jus. Serve with roasted potatoes, haricots verts or winter vegetables.

Christmas Holidays Lamb Main course Winter cooking Oven 1 leg of lamb of approx. 2 kg, bone in 6 garlic cloves, halved 8 sprigs fresh rosemary 3 tbsp olive oil 2 tsp coarse sea salt 1 tsp freshly ground black pepper 1 onion, roughly chopped 2 carrots, roughly chopped 2 celery stalks, roughly chopped 250 ml red wine (full-bodied, such as a Syrah or Malbec) 150 ml lamb stock 1 small knob of cold butter (for the jus) Roasting pan Meat thermometer Sharp knife Cutting board Saucepan Fine sieve Aluminum foil Roasting slides roasting-tin Oven dishes oven-dishes Sieve sieve Sauce pan saucepan Emile Henry Roaster Chicken - Grand Cru - 42 x 28 cm / 8 Liters Emile Henry Braadslede Villeroy & Boch Steak knife set Oscar - 6-piece Villeroy & Boch ["Steakmes"] Cosy & Trendy Cutting Board Gabon M - Bamboo - 34 x 30 cm Cosy & Trendy ["Cutting board "] Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Venison haunch with red currant reduction and roasted winter vegetables foodies-hertenbout-met-rode-bessenreductie-en-geroosterde-wintergroenten Stuffed rib-eye roast with red wine jus and roasted garlic potatoes foodies-gevulde-rib-eye-roast-met-rode-wijnjus-en-geroosterde-knoflookaardappelen Oven-baked stuffed carp foodies-gevulde-karper-uit-de-oven

Recipe

Roasted leg of lamb with rosemary, garlic and red wine jus

A juicy leg of lamb infused with rosemary and garlic, slowly roasted to perfection. This is the main course that completes your Christmas dinner.

Course	Main course
Kitchen	French
Servings	6 people

Preparation time

Preparation time	20 min
Time in oven	2 hr 30 min
Stiffen up min.	20 min
Total	3 hr 10 min

Equipment

Roasting pan
Meat thermometer
Sharp knife
Cutting board
Saucepan
Fine sieve
Aluminum foil

Ingredients

1 leg of lamb of approx. 2 kg, bone in
6 garlic cloves, halved
8 sprigs fresh rosemary
3 tbsp olive oil
2 tsp coarse sea salt
1 tsp freshly ground black pepper
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
250 ml red wine (full-bodied, such as a Syrah or Malbec)
150 ml lamb stock
1 small knob of cold butter (for the jus)

How do you make roasted leg of lamb with rosemary, garlic and red wine jus?

Take the leg of lamb out of the fridge 1 hour before so the meat comes to room temperature.
Preheat the oven to 220°C (conventional oven).
Use a sharp knife to make small slits across the meat, distributed over the entire leg. Put half a clove of garlic and a sprig of rosemary into each slit.
Rub the leg of lamb all over with olive oil, coarse sea salt and freshly ground black pepper.
Place the leg of lamb in a large roasting pan. Add the roughly chopped onion, carrot and celery around the meat. Pour 150 ml red wine and 150 ml lamb stock into the pan.
Put the roasting pan in the oven and roast the leg of lamb for 20 minutes at 220°C to get a nice colour. Then lower the temperature to 160°C.
Continue roasting the meat at 160°C: allow about 20 minutes per 500 g for medium rare (internal temperature 58 to 62°C). Baste the leg with the roasting juices every half hour.
Remove the leg of lamb from the oven and place it on a cutting board. Loosely cover with aluminum foil and let rest for 20 minutes.
Strain the roasting juices through a fine sieve into a saucepan. Add another 100 ml red wine and bring to a boil. Reduce until glossy. Season with salt, pepper and optionally a knob of cold butter for shine.
Carve the leg of lamb at the table and serve with the red wine jus. Serve with roasted potatoes, haricots verts or winter vegetables.

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The strength of this dish lies in patience and a good roasting pan. Baste the meat regularly, trust your meat thermometer and then let it rest. Those twenty minutes of resting are not optional: that way all the flavourful juices stay in the meat when you carve it. That's how you impress without it taking up your whole day.

A good roasting pan is your best friend at Christmas. It goes from oven to stove for the jus, catches all the flavour and makes collecting the roasting juices effortless. Choose a model that's large enough for your leg and can withstand high temperatures. That's quality you'll see at the table year after year.

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