Leg of Lamb (Peppercorn Herb) Recipe

The fresh oregano and rosemary (straight from my daughter's garden 😊) add a refreshing taste to this lamb dish. The addition of the peppercorn gave a subtle warm spiced kick to the taste buds. Yet it does not overshadow the flavorful juicy lamb. There is a light peppery undertone that coats the back of the throat. The flavors will creep up to the roof of your mouth leaving you craving for more.

Print Recipe

Prep Time 20

Cook Time 3 15

Resting time 5

Total Time 3 40

Course Main Course

Cuisine American

Servings 4

Ingredients

6 lbs. bone-in leg of lamb
3 Tbsp olive oil
11 sprigs fresh oregano (leaves, discard stem)
2 sprigs fresh rosemary (leaves, discard stem)
2 Tbsp black peppercorn (coarse crush)
2 tsp natural sea salt
2 carrots (washed, peeled, & rough chop)
2 head of garlic (peeled)
1 sweet onion, medium (chopped, quarters)
2 c + 1 c beef stock, unsalted
2 Tbsp cornstarch

Instructions

Trim excess fat off of lamb, then place on rack in a roasting pan or baking dish.
Pour olive oil, oregano leaves, rosemary leaves, black peppercorn, and sea salt on the lamb. Rub herbs and oil all over making sure all parts are covered on the lamb. Place carrots, garlic, and onion around the lamb and on top of the lamb.
Use plastic wrap to tightly cover the dish with lamb leg. Refrigerate for 8 hours to marinate.
Preheat oven to 325 degrees Fahrenheit.
Remove lamb from the refrigerator and pour in 2 cups of beef stock. Place the uncooked leg of lamb in the preheated oven for 3 hours and 15 minutes.
Remove the leg of lamb from oven and allow to rest with tented foil covering for 5 minutes. Strain the juices and discard the cooked vegetables left over in the strainer (produce approximately 1 ⅓ cups liquids).
Place a medium saucepan on medium-high heat and pour in the strained juices.
Pour the remaining 1 cup of beef stock in a cup then add 2 ice cubes and cornstarch. Stir until the cornstarch is completely dissolved.
Pour the cornstarch mixture into the medium saucepan with lamb pan juices. Allow to simmer for 8 minutes on low heat while occasionally stirring gravy. It will become slightly thicker as it cooks.
Serve lamb and gravy with vegetables. Or top off a simple romaine salad with slices of lamb and use gravy as the dressing.

Notes

The leg of lamb’s internal temperature can vary due to personal preference but must be cooked to a minimum of 145 degrees Fahrenheit to prevent food-borne illness.