Growing up leg of lamb was the traditional Easter meal. I would like to have some now, seeking ideas on how to prepare and cook.
I use a modified version of Julia Child's recipe. Always have, and it always turns out great.
First make deep slits with a pointed knife all over it. Then stick into each slit one sliver of garlic and one sliver of lemon peel. Now squeeze the juice of half a lemon on the leg and rub it around evenly. Now give the exterior a light coat of extra virgin olive oil, salt, pepper, and rosemary. On to the rack of a roasting pan fat side up, then into a preheated 400 degree oven for a half hour. Then down to 350 degrees for (assuming a 7-8 pound leg) between another 1.25 to 1.5 hours more, checking the temperature starting at around the one hour mark, then every fifteen minutes. You will want it medium rare to rare (lamb isn't good cooked more than that), so you're looking for an internal temp of about 130 degrees. When done, take it out, cover with tinfoil, and let rest for fifteen minutes. Meanwhile, make the gravy.
For the gravy, take the drippings and put them in a pan over medium heat. Add enough flour to make a good roux. Stir it around till the flour absorbs all the oil and juices. Should have almost a "play-doh" consistency. Mash and stir it till it's the color of the gravy that you want. Then gradually add beef broth and about a cup of white wine while stirring. You want to smooth it out so it's not lumpy. Then cook on medium, constantly stirring, till it's thickened to where you want (you can stir in more broth if it's too thick). Adjust salt to taste. You can strain out the lumps with a strainer, if there are any.
Of course, you need mashed potatoes with it.
