She Strengthens

Savory Leg of Lamb with Garlic and Goose Fat

A Flavorful Twist on a Classic Dish

This mouthwatering leg of lamb recipe is a game-changer for any special occasion. With its rich flavors and tender texture, it’s sure to impress your guests. The combination of garlic, goose fat, and tangy shallots creates a truly unforgettable taste experience.

Preparation Made Easy

To start, trim the excess fat and tough outer skin from the lamb, leaving a thin layer of fat. Make about 10 incisions near the leg bone and insert the garlic slivers. Then, rub the meat with coarse kosher salt and freshly ground pepper, followed by a generous coating of rendered goose or duck fat and grapeseed or peanut oil. Massage the mixture into the meat to ensure maximum flavor penetration.

The Marinating Process

Refrigerate the lamb for at least 3 hours or overnight, loosely covered with plastic wrap. Remove it from the refrigerator 2 to 3 hours before roasting to allow it to come to room temperature.

Roasting to Perfection

Preheat your oven to 500°F and arrange a rack in the middle. Place the lamb on a rack in a large roasting pan and roast until browned all over, about 25 minutes. Then, reduce the oven temperature to 350°F and pour the reserved vinegar and water into the roasting pan. Return the lamb to the oven and roast, basting with the pan juices every 15 minutes, until the internal temperature reaches 135°F to 140°F for medium rare, about 1 hour.

The Perfect Shallot Sauce

While the lamb is roasting, combine the vinegar and shallots in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until reduced to 1/3 cup, about 20 minutes. Strain, reserving the shallots and vinegar separately. After the lamb has finished roasting, add the chicken stock and reserved shallots to the drippings in the roasting pan and bring to a boil across two burners over high heat, scraping up any browned bits from the bottom of the pan. Season as needed with salt and pepper.

Serving and Enjoying

Slice the lamb and serve with the shallot sauce. This dish pairs perfectly with artichokes and a potato gratin, making it an ideal centerpiece for your next special occasion dinner.