Here’s a classic and delicious recipe for Roast Leg of Lamb with Gravy — perfect for Sunday dinners, holidays, or any time you want to impress your guests with a hearty, flavorful meal.
🍖 Roast Leg of Lamb with Gravy
🕒 Total Time:
- Prep: 20 mins
- Cook: 1.5–2.5 hours (depending on size and desired doneness)
- Resting: 15–20 mins
🧂 Ingredients
For the Lamb:
- 1 leg of lamb (about 4–6 lbs), bone-in or boneless
- 4–6 cloves garlic, sliced
- 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 lemon (zest + juice)
- 1 cup dry white wine or lamb/chicken stock
- 1 large onion, sliced (optional, for roasting bed)
For the Gravy:
- Pan drippings from roast
- 2 tbsp all-purpose flour
- 1–1½ cups lamb or beef stock
- Salt & pepper to taste
- Optional: splash of red wine for depth
🔪 Instructions
1. Prep the Lamb
- Preheat your oven to 425°F (220°C).
- Pat the lamb dry. With a sharp knife, make small slits all over the lamb and insert garlic slices.
- Rub with olive oil, rosemary, thyme, lemon zest, salt, and pepper.
- Optional: Squeeze lemon juice over the lamb.
- Place on a roasting rack in a pan (add sliced onion underneath if using).
2. Roast
- Pour wine or stock into the bottom of the roasting pan.
- Roast at 425°F (220°C) for 20 minutes to sear the outside.
- Reduce heat to 350°F (175°C) and continue roasting:
- Rare: 120–125°F internal temp (approx. 15 mins per pound)
- Medium: 130–135°F
- Well-done: 145°F+
- Baste once or twice with pan juices for moisture.
3. Rest
- Remove lamb from oven, cover loosely with foil, and let rest for 15–20 minutes.
- This helps the juices redistribute and keeps the meat tender.
🍷 Make the Gravy
While the lamb rests:
- Place roasting pan over medium heat (remove any excess fat).
- Stir in 2 tbsp flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the stock and optional splash of wine.
- Scrape up browned bits and simmer until thickened, about 5–10 minutes.
- Season to taste with salt and pepper.
- Strain if desired for a smoother texture.
🍽️ Serving Suggestions:
- Slice lamb against the grain.
- Serve with:
- Roasted potatoes or mashed potatoes
- Green beans or roasted carrots
- Mint jelly or fresh mint sauce (optional)
- Warm gravy on the side
Would you like a printable version or tips for using leftovers (e.g., lamb sandwiches, shepherd’s pie, or wraps)?