Roasted Leg of Lamb Find out how to make Roasted Leg of Lamb with crushed potatoes and olive jus with our winery Chef's recipe from Silver Oak Cellars. Pair with Cabernet wine. Roasted Leg of Lamb
Roasted Leg of Lamb

Roasted Leg of Lamb

Crushed Potatoes and Olive Jus

The olive jus is key to this lamb dish, so plan this recipe in advance to allow the time to make it. I highly recommend using homemade beef broth, however my chef’s note explains how to finish off the dish using store bought broth.

Serves 6 / Prep Time: / Total Time:

Directions

Marinate the Lamb

  1. Whisk the marinade ingredients in a small bowl. Remove the lamb from the netting and lay flat on a cutting board. Rub the marinade all over the lamb, then roll the leg back up and re-wrap with the netting. Refrigerate overnight.

Make the Olive Jus:

  1. Heat the canola oil in a large stock pot over high heat. Add the stew meat and sear until dark golden brown on all sides. Add the onion, celery and carrot and saute until very tender, about 8 minutes, stirring constantly.
  2. Add the Cabernet Sauvignon and boil until 75% of the liquid has evaporated. Add the beef broth, parsley stems, thyme, and bay leaf. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the meat is very tender, about 2 hours.<
  3. Strain out the meat and vegetables and discard. Bring the liquid back to a boil and boil until 90% of the liquid is reduced, about 30 minutes. Add the olives and season with salt and pepper if needed. (If the sauce is watery, see Chef’s Note for thickening.) Keep warm.

Roast the Lamb:

  1. While the stock is simmering, preheat the oven to 500°F. Place the leg of lamb in a roasting pan, transfer to the oven and roast until golden brown, 15 to 20 minutes.
  2. Lower the oven heat to 300°F and cook the lamb until an internal-probe thermometer reads 125°F for rare, 130°F-for medium rare, or 135°F-for medium.
  3. Remove the lamb from the oven and let rest for 20 minutes before carving.

Make Potatoes:

  1. While the lamb is resting, fill a medium saucepan with olive oil to a depth of 2-inches and heat to 350°F.
  2. Gently crush the pre-cooked potatoes until the skins break open. Fry the potatoes in batches until golden brown. Transfer to a bowl and repeat with remaining potatoes.
  3. Add the parsley, lemon juice, zest, salt, and pepper to the potatoes and toss to coat.

To serve, remove the netting from the lamb and cut into slices. Serve with the potatoes and drizzle with the olive jus.

Chef’s Note:

If you are using a store bought beef broth or stock, it most certainly will not have enough gelatin to give the sauce the proper consistency. To achieve the right consistency, mix 2 tablespoons of cornstarch with ¼ cup cold water; when the sauce is boiling pour the cornstarch mixture into the sauce and stir vigorously until the sauce boils again. This will help achieve a thicker sauce consistency.

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