Roasting a whole leg of lamb may seem intimidating, but it shouldn’t! It’s quite simple to cook perfectly delicious & impressive roast leg of lamb. Let me walk you through the entire process, step by step.
Take out the lamb from the fridge at least 1 hour before roasting. Room temperature lamb cooks more evenly.
Place the lamb leg on a rack in roasting pan, fat side up. Zest the lemon & juice it. You should get about 3 tbs of lemon juice.
In a bowl, mix together lemon juice, zest, mint leaves, salt & pepper. Spread the mixture all over the lamb.
Cut garlic head horizontally & place it in a roasting pan along with pearl onions. Add water, or beef broth.
Roast until desired doneness, 2-2.5 hours for medium doneness Remove from oven, cover with foil & rest for at least 15 mins before slicing & serving.
Remove roasted garlic & pearl onions onto a plate. Pour the pan drippings into a saucepan & heat it. Once bubbling, stir in flour & toast, stirring continuously.
Slowly pour in wine, while whisking & then add beef broth. Squeeze in the roasted garlic. Cook until nice & thick, about 3 mins.
Refrigerate leftover lamb in an airtight container for up to 3 days, or freeze for up to 3 months.