Yield: 8 to 12 Servings

adapted from many

A reasonably easy roast lamb dish. Goes great with a mixed roast vegetable like the Autumn Roast Vegetables. I made a quick gravy that came out wonderful from a strange mix of on-hand ingredients. This lamb, turkey, beef gravy was great with this roast lamb.

• 1boneless butterflied leg of lamb, 4 to 6 lb, well-trimmed
• 2TBS extra-virgin olive oil
• 1tsp fresh coarsely ground black pepper
• 3medium garlic cloves, minced, about 1 TBS
• 1medium shallot, minced about ½ cup
• 3anchovy fillets, finely minced or 1 tsp fish sauce.
• 2TBS finely minced rosemary
• finely grated zest of a lemon
• fresh lemon juice from the lemon
• 2½tsp coarse kosher salt, more as needed

Gravy

• 1½ TBS flour
• 1TBS butter
• Meat juice from pan
• 1tsp Better than Bouillon (turkey or chicken)
  
• 1cup water
• 1tsp Kitchen Bouquet

Heat olive oil in a small saucepan over medium heat until shimmering. Add garlic, shallot, anchovies or fish sauce, rosemary, and lemon zest. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl. Add salt, pepper and squeeze the lemon juice into bowl and mix with a fork to combine. Let cool for 5 to 10 minutes.

Pat lamb dry with paper towels and place in a roasting pan.

Place lamb in roasting pan skin side up. Drizzle and rub on olive oil to coat. Flip lamb to skin side down. Rub mixture over the surface of the lamb. Let sit for 30 minutes to an hour at room temperature.

Heat oven to 425°F. Roast lamb on lower middle rack without turning for 35 to 45 minutes, until a thermometer inserted into the thickest part reads 145°F for medium. Let rest tented loosely with foil for 15 minutes before slicing and serving.

Sauce/Gravy:

Strain meat juices from pan into a fat separator or measuring cup and let cool. Skim fat as from juices.

Add water and Better Than Bouillon to microwave proof cup and heat for 90 seconds. Mix.

Melt flour over medium heat and add flour, whisking for a couple of minutes to form roux.

Add water and turkey base to roux and whisk.

Add Kitchen Bouquet and whisk. Reduce heat to low and simmer for a couple of minutes.

Serve.