Leg of Lamb with Pan Gravy

TinyArtist

Leg of Lamb with Pan Gravy

3 lbs (1.5 Kg) or more leg of lamb
5 to 8 cloves of garlic, cut into slivers
15 to 20 1 inch (2 cm) pieces of parsley stem
Salt and freshly ground black pepper to taste
Juice of 1 lemon
4 to 6 Tbs (60 to 90 ml) melted butter
3 Tbs (45 ml) flour

For the gravy:
1 cup (250 ml) water
2 Tbs (30 ml) butter
2 Tbs (30 ml) flour

Rinse and dry the leg of lamb. Make a few cuts in the meat using the point of a sharp knife and stuff some garlic and parsley stems into each cut. Rub the lemon juice into the meat and season generously with salt and pepper. Sprinkle the flour over the surface of the meat. Roast in a preheated 350F (180C) oven for about 30 minutes per pound (1 hour per kilogram), or until it reaches an internal temperature of 135F (57C) for medium-rare to 160 (70C) for well-done. Remove from the pan and allow the roast to cool for 15 minutes before slicing and arranging the meat on a serving platter.

Meanwhile, pour off and discard the fat from the roasting pan and add the water, stirring to scrape up all the baked on "brown bits" in the bottom of the pan. In a small saucepan melt the butter over moderate heat and add the flour, stirring constantly until it turns light brown. Add the flour mixture to the water in the roasting pan, stirring it over low heat until the gravy has thickened. Adjust the seasoning with salt and pepper, pour into a gravy boat, and serve with the meat. Serves 6 to 8, or more depending on the size of the roast.