Roast Lamb French Style

Experience the elegance of French cuisine with this Roast Lamb French Style recipe, a masterpiece of flavor and technique that transforms a bone-in leg of lamb into a tender, aromatic showstopper. Infused with a classic blend of garlic, rosemary, and thyme, the lamb's golden-brown crust is achieved by a meticulous searing process before being slow-roasted to perfection atop a bed of caramelized vegetables. A splash of dry white wine and rich chicken stock create a luxurious pan sauce that's elevated with Dijon mustard for a tangy finish. Perfect for dinner parties or festive occasions, this French-inspired dish pairs beautifully with its roasted vegetable medley and robust mustard sauce. With easy-to-follow directions, a cook time of just 120 minutes, and six generous servings, this recipe is sure to impress while capturing the essence of rustic elegance.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2.5 kg bone-in leg of lamb
• 6 pieces garlic cloves
• 4 sprigs rosemary
• 4 sprigs thyme
• 4 tbsp olive oil
• 250 ml dry white wine
• 3 pieces carrots
• 2 pieces onions
• 2 pieces celery sticks
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp butter
• 250 ml chicken stock
• 2 tbsp Dijon mustard

Directions

Step 1

1. Preheat your oven to 200°C (400°F).

Step 2

2. Pat the lamb dry with paper towels and use a knife to make small incisions all over the meat.

Step 3

3. Peel and slice the garlic cloves into slivers. Insert the garlic slivers into the incisions in the lamb.

Step 4

4. Slide the sprigs of rosemary and thyme underneath the strings or directly onto the surface of the lamb.

Step 5

5. Rub the lamb with 2 tablespoons of olive oil, sea salt, and black pepper on all sides.

Step 6

6. Heat a large roasting pan or oven-safe skillet over medium-high heat. Add the butter and 2 tablespoons of olive oil.

Step 7

7. Sear the lamb on all sides until a golden-brown crust forms. Remove the lamb and set aside.

Step 8

8. Peel and roughly chop the carrots, onions, and celery sticks. Add these vegetables to the hot pan and sauté for 5 minutes until lightly caramelized.

Step 9

9. Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pan.

Step 10

10. Add the chicken stock to the pan and stir well. Nestle the lamb back into the pan on top of the vegetables.

Step 11

11. Transfer the pan to the preheated oven and roast for 90-120 minutes, depending on your preferred doneness. Use a meat thermometer to ensure the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium.

Step 12

12. Baste the lamb every 20 minutes with the pan juices for added moisture and flavor.

Step 13

13. Once the lamb is cooked, remove it from the oven and set it on a cutting board to rest for 15 minutes, loosely covered with foil.

Step 14

14. Strain the pan juices through a fine mesh sieve into a small saucepan. Bring to a simmer and whisk in the Dijon mustard. Adjust seasoning with salt and pepper to taste.

Step 15

15. Carve the lamb and serve with the mustard sauce and roasted vegetables.

Nutrition Facts

Serving size	3716.1 grams (3716.1g)

Amount per serving	% Daily Value*
Calories	8639

Total Fat 673.70g	864%
Saturated Fat 266.80g	1334%
Polyunsaturated Fat 6.20g
Cholesterol 2081mg	694%
Sodium 7589mg	330%
Total Carbohydrate 63.50g	23%
Dietary Fiber 14.80g	53%
Total Sugars 30.70g
Protein 531.30g	1063%

Vitamin D 5IU	23%
Calcium 685mg	53%
Iron 50mg	276%
Potassium 8405mg	179%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.8%

Protein: 25.2%

Carbs: 3.0%