Lamb is a traditional favorite for Easter and for Spring. Wohlner’s has a sale on whole bone-in leg of lamb, or our butchers will debone it and tie it for you. Our lamb is tender and delicious, fresh and flavorful. It’s best cooked rare to medium rare.
Enjoy this treasured family recipe this Easter:
Boneless Leg of Lamb with Lamb Au Jus 2 ways
- 1 Wohlner’s Leg of Lamb,boned and tied by our butchers
- 4 garlic cloves
- 2 teaspoons of fine sea salt
- 2 teaspoons of coarse kosher salt
- 2 tablespoons finely chopped fresh rosemary leaves
- 1/2 teaspoon black pepper
- 1/4 cup dry red wine or beef broth
- 1 whole sprig of fresh rosemary
1) Using a sharp knife, make ¼” scores of the fat and also use the tip of the knife to poke numerous ¼” deep cuts in to the meat.
2) Make a paste of the salt and garlic (either use a small food processor, a garlic press, or on a cutting board use the side of a chef’s knife to mash the salt and garlic into a paste), then mix the minced rosemary leaves and pepper in with garlic. Rub the garlic herb paste evenly or the roast and allow the roast to sit at room temperature for 30 to 60 minutes.
3) Heat oven to 350
4) Place seasoned lamb in the middle of a lightly oiled roasting pan and place into the preheated oven. Cook until lamb reaches an internal temperature of 125F-128F for rare, or 130F-133F for medium rare. (You can cook it to 140F for medium but the lamb may lose some of its delicious flavor.) Remove from the oven, place lamb on a carving platter and lightly tent with foil. Allow to rest for about 12-15 minutes before carving.
5) Lamb Au Jus—with either beef broth or with red wine. Meanwhile, skim the fat from the juices in the pan. Place pan on a stove top burner set at medium high, Add wine or broth to the pan and bring to a boil; use a wooden spoon to scrap the brown bits off the pan. Add a sprig of rosemary to the juices and boil for 1 minutes if using broth, or if using wine boil for 2 minutes (then taste to make sure the wine doesn’t still taste raw). If you need a little more au jus, add a little more broth or water. Discard the rosemary sprig. Taste and if needed season with salt and pepper. Pour into a small serving dish and keep warm. Serve the lamb thinly sliced. Pass the au jus at the table.
*If some guests want the lamb more cooked then briefly place some sliced lamb into simmering au jus. **We can leave on the end part of the bone in our boneless leg of lamb. Some people like that a handle for easy carving. Plus it gives and nice appearance to the roast. It’s your choice, just let us know.