Roasted butterflied leg of lamb

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I wanted some lamb roast for dinner, and also for making Shepherd's Pie this weekend, but a whole roast of lamb was really expensive! This butterflied leg was much less expensive, and actually a much more reasonable quantity for just me.

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It was still kind of expensive at $ 11.10 for a 1.17 lb. package, but it's boneless and basically all meat. I didn't realize that it's  a seasoned piece of meat. I would have preferred plain, but it seems okay. If plain, add salt, freshly ground pepper and granulated garlic.

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I roasted it for 20 minutes at 350°F, then added 8 oz. of water, and roasted it for 20 minutes more. This resulted in it being overcooked, so with a small butterflied leg, definitely start checking at 30 minutes!

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The water is to prevent the pan drippings from burning and to help make gravy. But it still looked a little light so I added 1 tbsp. of More Than Gourmet demi glace concentrate. Then I made gravy with 12 oz. of water and 1/4 cup flour.

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Though a little overcooked, it was definitely medium to medium-well and I'd prefer rare to medium-rare, it was still quite tasty! And still tender, at least when thinly sliced.

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I ate one serving, above (3.8 oz.), and vacuum sealed two 3.2 oz. servings for dinner (1 frozen, 1 refrigerated), and the rest for Roscoe.

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This page contains a single entry by Rick Kasguma published on March 11, 2015 7:41 PM.

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