Looking to impress your guests with a bold and tender main course? Try this mouthwatering roasted leg of lamb recipe. With the perfect blend of seasonings and a delectable pan sauce, this dish is sure to leave a lasting impression.

To start, we begin with a leg of lamb, ideally weighing around 2 ½ to 3 pounds. The key to enhancing the lamb's taste is the spice blend made from 1 tablespoon of black pepper, 1 ½ teaspoons of salt, 1 tablespoon of Italian seasoning, bay leaves, garlic cloves and olive oil. Using a food processor, these ingredients are ground into a fragrant paste that beautifully infuses the lamb with its distinctive flavors. Once coated with the spice mixture, the lamb is then wrapped in plastic and refrigerated for 1 ½ hours to allow the flavors to meld.

After marinating, the lamb is brought to room temperature for 30 minutes to ensure even cooking. While the lamb rests, we prepare a bed of aromatic vegetables in a roasting pan. Baby carrots, sweet onions and a touch of vegetable oil create a flavorful foundation for the roast. Thanks to a classic mix of 2 teaspoons of black pepper, 1 teaspoon of salt and some Italian seasoning, these veggies become a delightful accompaniment to the star of the dish.

Now it's time to roast! The lamb is placed atop the vegetable medley, with the fat side facing up. Start with a high oven temperature of 425° to sear the lamb and lock in its juiciness. After 30 minutes, reduce the heat to 350° and continue cooking for an additional 50 minutes, or until the internal temperature reaches 135° for medium-rare or 145° for medium doneness. In the last 20 minutes, add some vibrant sweet peas to the pan, infusing them with the lamb's delicious flavors.

Once cooked to perfection, the lamb is removed from the pan and allowed to rest on a cutting board, lightly covered with aluminum foil. Meanwhile, prepare a luscious pan sauce using the flavorful drippings and the remaining ingredients. In a medium saucepan, we melt a tablespoon of unsalted butter, whisk in all-purpose flour, and cook it for 2 minutes, creating a roux. Next, add the richness of Winking Owl Cabernet Sauvignon, scraping the bottom of the pan to capture all those tasty bits. The wine is reduced by half, and then introduce beef broth and an additional 2 teaspoons of Italian seasoning. A gentle simmer for 10 minutes allows the flavors to meld, resulting in a velvety and savory pan sauce. Now combine and enjoy!

Prep Time:  15 minutes (plus 2 hours to marinate)   |    Cook Time:  1 hour, 45 minutes   |    Total Time:  2 hours (plus 2 hours to marinate)   |    Servings:  6

Ingredients:

• 5 teaspoons  Stonemill  Ground Black Pepper, divided, plus additional to taste
• 2 ½ teaspoons  Stonemill  Iodized Salt, divided, plus additional to taste
• 5 teaspoons  Stonemill  Italian Seasoning, divided
• 2 bay leaves
• 2 garlic cloves
• 3 tablespoons  Carlini  Extra Virgin Olive Oil
• 2 1/2-3 pound  Aspen Valley  Unseasoned Lamb Leg Roast*
• 2 teaspoons  Carlini  Vegetable Oil
• 1 pound baby carrots
• 1 pound sweet onions, diced
• 16 ounces  Season's Choice  Sweet Peas
• 1 tablespoon  Countryside Creamery  Unsalted Butter
• 3 tablespoons  Baker's Corner  All Purpose Flour
• 2 cups  Winking Owl  Cabernet Sauvignon
• 2 cups  Chef's Cupboard  Beef Broth

*These are ALDI Find items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 425°.
2. In a food processor, grind 1 tablespoon black pepper, 1 ½ teaspoons salt, 1 tablespoon Italian seasoning, bay leaves, garlic cloves and olive oil. Apply spice mixture to lamb leg roast, wrap in plastic and refrigerate for 1 ½ hours. Remove lamb from refrigerator 30 minutes before cooking.
3. In a roasting pan, combine 2 teaspoons black pepper, 1 teaspoon salt, vegetable oil, carrots and onions. Place lamb leg roast fat side up on top of vegetables and roast at 425° for 30 minutes. Lower heat to 350° and cook for additional 50 minutes, or until internal temperature is 135° for medium rare and 145° for medium. Add peas for last 20 minutes.
4. Remove roast from pan, rest on a cutting board and lightly tent with aluminum foil. Cover vegetables with aluminum foil while preparing pan sauce.
5. In a medium saucepan, sauté butter for 30 seconds, whisk in flour and cook for 2 minutes, whisking occasionally.
6. Pour wine into pan and scrape bottom of pan. Bring to a boil and reduce liquid by half. Add beef broth and 2 teaspoons Italian seasoning. Bring to a simmer and cook for 10 minutes. Season to taste with pepper and salt.
7. Slice roast in ½-inch pieces. Place vegetable mixture on bottom of platter and fan out the lamb over vegetables. Serve with pan sauce on the side and your favorite horseradish sauce, if desired.

Recipe Courtesy of ALDI Test Kitchen