Description
A succulent roast lamb infused with citrus and earthy mushrooms, perfect for a festive dinner.
Ingredients
Scale
- 1 (5-6 lb) bone-in leg of lamb
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 lemon, juiced and zested
- 1 orange, juiced and zested
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, mix garlic, olive oil, lemon juice and zest, orange juice and zest, rosemary, thyme, salt, and pepper.
- Place lamb in a roasting pan and rub with the citrus-garlic mixture. Let rest for 15 minutes.
- Arrange sliced mushrooms around the lamb. Pour chicken broth and white wine into the pan.
- Roast uncovered for 1 hour 30 minutes for medium-rare (internal temp 135°F), or until desired doneness, basting occasionally.
- Remove lamb from pan and let rest 15 minutes. Transfer pan juices to a saucepan.
- In a small bowl, mix butter and flour into a paste, then whisk into pan juices. Cook over medium heat until thickened for gravy.
- Slice lamb and serve with mushroom gravy. Garnish with fresh parsley.
Notes
For a deeper mushroom flavor, use cremini or shiitake mushrooms. Letting the lamb rest is essential for juiciness.
Nutrition
- Calories: 520
- Sugar: 3 g
- Fat: 34 g
- Carbohydrates: 8 g
- Protein: 42 g