- (3.35#) Leg of Lamb
- (4 cups) Large Pastured Chicken Broth
- (1 large, sliced into wedges) Yellow Onion
- (4 cups, halved) Cremini Mushrooms
- (1 whole head, separate into whole cloves) Garlic
- (4 sprigs) Rosemary
- (8 sprigs) Thyme
- (1/2 cup) Dijon Mustard
- (1/4 cup) All-Purpose Flour
- (1 tsp.) Oregano
- (1 tsp.) Salt
- (1 tsp.) Pepper
Have the lamb thawed out and pat dry with a paper towel.
Cut the onion into wedges, halve the mushrooms and separate the garlic cloves and place these randomly throughout the bottom of a roasting pan.
You should have a nice layer that will keep the leg of lamb elevated off of the bottom of the roasting pan.
In a mixing bowl, add the salt, pepper, oregano and dijon mustard.
Take the leaves of of 2 sprigs of rosemary and finely chop. Add them into the mixing bowl.
Pick the thyme leaves off of 4 sprigs and add to the mixing bowl.
Mix well, then coat the lamb with a nice layer of the mixture.
Place the lamb into the roasting pan on top of the onions, mushrooms and garlic.
Add the remaining sprigs of herbs into the pan.
Pour the broth into the pan (not onto the lamb because you don't want to wash off the rub).
You should have around a half inch of broth in the bottom of the pan.
Put foil over the top of the roasting pan and place into an oven at 325 degrees.
Bake for a couple of hours, then check the liquid level. If more broth is needed, add more to maintain that 1/2 inch in the bottom of the pan.
Bake for another 2-3 hours or until the lamb starts to pull apart with a fork.
If you would like a nice crust, then remove the foil and broil for 10-15 minutes.
Remove from the oven and shred the lamb in a separate serving dish.
I removed the stems from the thyme and rosemary as well as the garlic cloves and discarded them before I added the flour to make the gravy.
Take the liquid drippings from the pan with the cooked-down vegetables and add the flour.
Stir in to make a nice gravy.
This pairs well with mashed potatoes or a mix of roasted vegetables.