Roast Leg of Lamb With Gravy

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Serving Size: 1 slice with gravy
• Number of Servings: 8-10

Ingredients

• For the Lamb:
• 1 bone-in leg of lamb (about 4-5 pounds)

• 4 garlic cloves, sliced

• 2 tablespoons olive oil

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup chicken or beef stock

• 1/2 cup dry white win (optional)

• For the Gravy:
• 2 tablespoons all-purpose flour

• 1 cup pan drippings or lamb juices

• 1 cup additional stock (if needed)

• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place a roasting rack in a large roasting pan.
2. Prepare the Lamb: Pat the leg of lamb dry with paper towels. Use a sharp knife to make small incisions all over the lamb and insert the sliced garlic into the cuts.
3. Season the Lamb: In a small bowl, mix olive oil, rosemary, thyme, salt, and pepper. Rub this mixture generously over the entire lamb.
4. Roast: Place the lamb on the roasting rack. Pour the stock and wine (if using) into the bottom of the roasting pan. Roast for 1 hour and 45 minutes, or until the internal temperature reaches 135°F (medium-rare) or 145°F (medium).
5. Rest the Lamb: Remove the lamb from the oven, tent it with foil, and let it rest for 15 minutes to retain its juices.
6. Make the Gravy: While the lamb rests, strain the pan drippings into a measuring cup. Skim off excess fat. In a saucepan, whisk the flour with 2 tablespoons of the fat over medium heat to create a roux. Gradually whisk in the pan drippings and additional stock if needed. Cook until the gravy thickens, seasoning with salt and pepper to taste.
7. Slice and Serve: Slice the lamb into thin pieces and serve with the prepared gravy.

Tips for the Perfect Roast Leg of Lamb

• Use a Meat Thermometer: For precise doneness, use a meat thermometer to check the lamb’s internal temperature.
• Resting is Key: Allow the lamb to rest after roasting to redistribute the juices and ensure maximum tenderness.
• Gravy Enhancements: Add a splash of red wine or a teaspoon of mustard to the gravy for extra depth of flavor.
• Side Dishes: Pair with roasted potatoes, steamed vegetables, or a fresh green salad for a complete meal.

Variations

• Herb-Crusted Lamb: Add breadcrumbs to the herb rub for a crunchy, flavorful crust.
• Garlic-Mint Lamb: Replace rosemary with fresh mint and add extra garlic for a refreshing twist.
• Slow-Cooked Lamb: Cook the lamb at a lower temperature (325°F) for 3-4 hours for a fall-off-the-bone texture.

Serving Suggestions

Roast Leg of Lamb pairs beautifully with creamy mashed potatoes, roasted carrots, and a crisp green bean almondine. Don’t forget a basket of warm dinner rolls to soak up the delicious gravy!

FAQs About Roast Leg of Lamb

Can I prepare the lamb in advance?

Yes! Season the lamb and refrigerate it overnight. Allow it to come to room temperature before roasting.

What’s the best way to reheat leftovers?

Reheat sliced lamb in a covered dish in the oven at 300°F until warmed through. Avoid microwaving, as it can dry out the meat.

Can I use boneless leg of lamb?

Yes, boneless leg of lamb works well and may cook slightly faster. Adjust the cooking time accordingly.

What if I don’t have fresh herbs?

Dried herbs can be used as a substitute. Use about one-third the amount compared to fresh herbs.

What’s the ideal internal temperature for lamb?

For medium-rare, aim for 135°F. For medium, aim for 145°F. Use a meat thermometer for accuracy.