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Roasted Lamb of Leg au Jus

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(Recipe ID: 556)
Serves 6
Preparation time: 60 minutes plus cooling; Cook time: 2 1/2 hours
Source: Vito De Carolis
Perfect savory leg of lamb for a special occasion.
Ingredients
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- 1 Lamb leg
- 4 Dried apricots, each cut into about 3 strips
- 4 Garlic cloves; peeled and each cut into 3 strips
- 12 Fresh thyme sprigs, picked into small pieces
- 6 tablespoons Sherry vinegar *
- 8 Allspice berries, freshly ground *
- Fine sea salt and black peppercorn; freshly ground to taste *
- 2 tablespoons Extra Virgin Olive Oil *
- 2 Carrots, peeled and chopped
- 1 Stick of celery, diced
- 1 Onion, diced
- 2 Cloves of garlic; finely chopped
- 6 tablespoons Dry red wine
- 2 cups Beef broth
- 1 teaspoon Tomato puree
- Fine sea salt and black peppercorn; freshly ground to taste *
Instructions
For The Lamb:
1 Lamb leg
4 Dried apricots, each cut into about 3 strips
4 Garlic cloves, peeled and each cut into 3 strips
12 Fresh thyme sprigs, picked into small pieces
6 tablespoons Sherry vinegar
8 Allspice berries, freshly ground
Fine sea salt and black peppercorn; freshly ground to taste
For Lamb Jus:
2 tablespoons Extra Virgin Olive Oil
2 Carrots peeled and chopped
1 Stick of celery, diced
1 Onion, diced
2 Cloves of garlic, finely chopped
6 tablespoons Dry red wine
2 cups Beef broth
1 teaspoon Tomato purée
Fine sea salt and black peppercorn; freshly ground to taste
Recipe:
- Preheat the oven to 400 degrees.
- Trim any excess fat from the lamb leg, leaving an outside layer.
- Trim a little of the meat away also, reserving both for the gravy.
- Using a sharp knife, make incisions in the lamb in about 6 places.
- Stuff each one with some slices of apricot, garlic, and a few sprigs of thyme.
- Drizzle the sherry vinegar over the lamb, and season with sea salt, peppercorn, and the ground allspice berries.
- Place the lamb on a rack set over a suitable roasting tray.
- Roast the lamb for 1½ hours, until golden brown and cooked through.
- Baste frequently with any of the juices caught in the tray.
- Remove the lamb and set to cool, then put in the fridge overnight.
- Pour any juices from the roasting tray into a small jug and reserve.
- Before preparing the gravy put the lamb onto a carving board, then warm up it in the oven at 270 degrees, covered with foil for 30 minutes.
- Meanwhile, put 2 tablespoons of Extra Virgin Olive Oil in a frying pan over a low heat and add the reserved lamb trimmings.
- Sauté for 2-3 minutes until well browned.
- Add carrot, celery, onion, and garlic and sauté for 2-3 minutes more until softened.
- Deglaze with the red wine, lifting any of the nice sticky sediment in the tray.
- Finally add the beef broth, tomato purée and the reserved juices.
- Simmer gently until reduced by half.
- Pass the gravy through a fine sieve and serve with the lamb.
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