With Easter only one day away, I have the absolute perfect meal to serve. Ready to try something new? Have your ham yet? Or your menu ready to go for Easter tomorrow? Scratch it all off! And make this instead. A gorgeous leg of lamb that’s so succulent and so mouthwatering, your Easter holiday will feel complete.
Lamb is a phenomenal meat. If you’ve never cooked lamb before, let me just tell you, it’s easy. There’s not much to slow roasting a leg of lamb. This is a natural lamb from the United States that I bought from a local grocery store here in Indiana. Today, there are not many specialized butchers around like there used to be. But your local butcher should have selections of lamb, as well as local markets in your area. Look for a fresh leg or one that is packaged by a local grocer.
Lamb has a distinct flavor to it. You know gyros? Those wonderful flatbreads that are stuffed with rotisserie lamb, and served with sliced onions and tomatoes under a pool of tzatziki sauce? It’s the sauce that’s a white, salty yogurt. Well you know you’re eating a fantastic gyro when lamb is stuffed inside of it. There’s just nothing else like it. Growing up, there was a distinct flavor I remember when eating over at my relatives house. When I made this gluten-free leg of lamb here, I could smell that distinct, middle eastern flavor throughout the kitchen. I specifically remembered the smell of hot lamb meat from the amazing dishes my aunts made and still make today. The best Mediterranean food I’ve ever had in my lifetime. And honestly, will ever have.
Traditionally, mutton has always been served instead of lamb. Mutton is the meat from a full grown, adult sheep. The meat is rough and gamey. Gamey describes a different type of flavor, that’s much stronger than other meats. Some believe gamey meats are too strong and not ideal. However, others believe this is a misconception and that the distinct smell is in fact, natural and more wild. Which they say makes a better, quality meat. Julia Child spoke of mutton and always told readers to look for adult sheep to cook rather than lamb, which is a sheep that is roughly a year old. I tried finding mutton around town here, and it was very difficult. I hope to get my hands on some this year.
This gluten-free, roasted leg of lamb recipe is just so incredible. It’s really simple and absolutely perfect to serve on Easter. You can purchase a leg that’s bone in like this one. It’s in the shape of how a pork butt would look when purchasing. The meat should have a deep, red color to it. A slight tint of purple means it’s even better! Salt and pepper your meat first. Sear all the sides for a few minutes, then let it cook low and slow. I used a deep stock pot to convection roast this, but cooking it in a crock pot will also do just fine. Just remember to sear the outside if the meat first to incorporate some excellent flavor before placing the lamb in your crockpot. And cook it low and slow!
I added a large shallot in this recipe, along with fresh rosemary sprigs and chopped up garlic. Once you sear your meat briefly, take it out of the stock pot and set aside. Turn down the stovetop heat, and toss in your chopped shallot. There will be enough oil and flavor to cook it up. Cook the shallot until it is softened a bit and golden, about 5 minutes or so. Then add your garlic and cook for another minute. Once that is finished, you can place the meat back in your pot as is. After that, the only thing you need to do is add an excellent red wine along with your rosemary sprigs. I seriously used like two cups of red wine. Maybe more. I could have used the whole bottle. So do what you want here!
Baste the meat a couple of times during the cooking process. It took this lamb about two hours to roast, but every oven is different. So, just keep an eye on your meat. An internal temperature between 130 and 140 degrees is what you can strive for. Or more. But just be sure not to dry out your meat by overcooking.
Serve this alongside some roasted baby carrots and potatoes, and you’ve got yourself a perfect Easter celebration. Equipped with amazing flavor and endless mouthwatering bites. This truly is a wonderful dish to make during the holidays. I hope you change your mind last minute today and make this gluten-free roasted leg of lamb! It will truly change the way look at meats.
Sometimes, it’s important to learn how to cook many different natural foods when it comes to gluten-free cooking. Once you get their methods down, you’ll find there are just endless possibilities. And the holidays will be that much better for you. To you and yours, Happy Easter. May your weekend be full and your Easter be blessed. And may your leg of lamb be oh so tasty!!
Gluten-Free Roasted Leg of Lamb
A fantastic roasted lamb that's perfect for your Easter holiday.
- 6 lbs. Leg of Lamb whole
- 2-3 tbsp. Good olive oil
- 1 large Shallot or 2 regular, chopped
- 3-4 cloves Garlic chopped
- 2 tbsp. White wine vinegar
- 2-3 cups Good red wine cabernet
- Fresh rosemary several sprigs or bundle
- Kosher salt and pepper to taste
Preheat convection oven to 225 degrees.
Heat a deep stock pot on the stovetop with olive oil.
Wipe and clean lamb, then season with salt and pepper.
Once pot is heated, carefully add lamb to hot oil.
Sear on each side, approximately 3 minutes each. Sear edges as well.
Once seared, turn down stovetop to medium or medium low, take out lamb and set aside on large plate.
Add shallots to pot, stir and cook for approximately 5-7 minutes. Or until slightly browned and soft.
Then add garlic and stir for about one more minute. Be mindful not to burn garlic as it cooks quickly.
When finished, add vinegar and stir, then place lamb back into pot.
Pour wine into pot and atop of lamb.
Season lamb again with a bit of salt and pepper.
Add rosemary sprigs to wine base and atop lamb.
Cover stock pot, then place in center rack of oven.
Roast on convection setting for approximately 2 hours at 225 degrees.
When finished, remove pot from oven and turn off heat.
Take out lamb and place on large platter, then cover with foil to rest.
Let meat rest for approximately 15-20 minutes.
Pour remaining stock pot liquid into a container and set in freezer. Fat will form at the top.
When ready to serve meat, scrape fat off of sauce in container and toss.
Heat sauce in small sauce pan, and add a bit more wine to it.
Let cook and bubble a few minutes then use this to baste your lamb.
Cut and serve with roasted potatoes, roasted carrots and a green salad.
Oven temps and times may vary!