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Roast Lamb Leg with Gravy Recipe

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This Roast Lamb Leg with Gravy recipe offers a tender, flavorful lamb that's perfect for a classic dinner. The lamb leg is seasoned with fresh rosemary, garlic, salt, and pepper, then slow roasted to medium rare for juicy results. Accompanied by a rich homemade gravy made from the pan drippings and beef stock, this dish pairs beautifully with roast potatoes, peas, and buttered carrots for a comforting meal perfect for gatherings or special occasions.

Ingredients

Lamb and Seasoning

  • 2.75 - 3 kg / 5.5 - 6 lb lamb leg, bone-in
  • 1 1/2 tsp cooking salt
  • 1/2 tsp black pepper
  • 1 1/2 tbsp fresh rosemary leaves, finely chopped
  • 3 garlic cloves, finely minced
  • 2 tbsp olive oil
  • 2 whole heads of garlic, halved horizontally
  • Few sprigs rosemary (optional)

Gravy

  • 4 tbsp plain/all purpose flour
  • 2 1/2 cups low sodium beef broth/stock

Instructions

  1. Prepare the lamb: Remove the lamb from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. This ensures even cooking.
  2. Preheat the oven: Set your oven to 240°C/475°F (220°C fan) and position the oven shelf in the middle to achieve optimal roasting conditions.
  3. Make the rub: Combine finely chopped rosemary leaves, minced garlic cloves, and olive oil in a bowl to form a fragrant herb and garlic rub.
  4. Season and arrange the lamb: Place the lamb leg in a roasting pan and coat it thoroughly with the rosemary-garlic olive oil rub using your hands. Sprinkle evenly with salt and black pepper. Place the halved garlic heads and rosemary sprigs under the lamb with cut sides facing upwards.
  5. Roast on high heat: Roast the lamb leg at 240°C/475°F for 20 minutes to develop a flavorful crust.
  6. Continue roasting: Reduce the oven temperature to 200°C/400°F (180°C fan) and roast for an additional hour or until the internal temperature reaches 53°C/127°F for medium rare. Check the temperature starting at 45 minutes as oven performance can vary.
  7. Rest the lamb: Remove the lamb from the oven, transfer it to a plate, and loosely cover it with foil. Let it rest for 20 minutes to 1 hour; the internal temperature will rise to about 62°C/144°F, ensuring juicy tenderness.
  8. Prepare the gravy: Discard rosemary sprigs from the roasting pan. If pan drippings have less than 4 tbsp fat, add butter; if more, discard the excess. Place the pan on medium heat on the stove until the fat bubbles.
  9. Add flour: Stir in the flour and cook for 1 minute, mixing well to form a roux that will thicken the gravy.
  10. Incorporate stock: Gradually pour in half of the beef broth while mixing to dissolve lumps, then add the remaining stock, stirring continuously.
  11. Infuse garlic flavor: Use a potato masher to press the garlic in the pan, releasing flavor and helping dissolve any flour clumps.
  12. Season and simmer: Taste the gravy and adjust salt and pepper if needed. Simmer, stirring frequently, until it begins to thicken, but remove from heat before it reaches final desired consistency as it will thicken more once off the stove.
  13. Strain and serve: Strain the gravy into a bowl, pressing the garlic to extract all liquid, then pour into a gravy jug. Serve alongside the rested lamb with your favorite sides.
  14. Serving suggestions: Serve the roast lamb with classic crunchy roast potatoes, peas, and steamed carrots tossed with butter and parsley for a complete, satisfying meal.

Notes

  • Use bone-in leg for better flavor and moisture retention.
  • Bringing the lamb to room temperature before roasting ensures even cooking.
  • Internal temperature guide for lamb doneness: 53°C/127°F for medium rare, adjust as preferred.
  • Resting the lamb allows juices to redistribute, resulting in a tender texture.
  • If pan drippings are insufficient for gravy, supplement with butter to achieve 4-5 tbsp fat.
  • Be careful not to over-thicken gravy; it will thicken further after removing from heat.

Find it online: https://dishcooks.com/roast-lamb-leg-with-gravy-recipe/