Description: A classic and comforting dish, this roast lamb leg is infused with aromatic garlic and rosemary, creating a flavorful and tender centerpiece perfect for any special occasion or Sunday dinner. Served with a rich and savory homemade gravy, this recipe is sure to impress your family and friends.
Ingredients:
- 1 bone-in leg of lamb (4–5 lbs)
- 4 cloves garlic, sliced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 cup beef or lamb broth
- 2 tbsp all-purpose flour (for gravy)
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Ensuring the oven is properly preheated is crucial for even cooking of the lamb, resulting in a juicy and tender roast.
Step 2: Prepare the lamb by making small incisions all over the surface of the leg. These incisions are designed to hold the garlic slices, allowing the lamb to absorb their flavor throughout the roasting process.
Step 3: Insert the sliced garlic cloves into the incisions. Distribute them evenly across the lamb leg to ensure a consistent garlic flavor in every slice. The garlic will roast along with the lamb, mellowing its sharp bite and infusing the meat with a sweet, savory aroma.
Step 4: In a small bowl, combine the chopped fresh rosemary (or dried rosemary), olive oil, salt, and freshly ground black pepper. This mixture forms a flavorful rub that will season the lamb and create a delicious crust during roasting.
Step 5: Generously rub the rosemary mixture all over the lamb leg, ensuring it is evenly coated. Massage the rub into the meat, working it into all the crevices and incisions where the garlic is nestled. This step is crucial for maximizing the flavor of the lamb.
Step 6: Place the seasoned lamb leg in a roasting pan. Use a pan with a rack if you have one, as this will allow the lamb to roast more evenly by allowing hot air to circulate around it. If you don’t have a rack, that’s perfectly fine; just make sure the lamb is not sitting directly in the bottom of the pan.
Step 7: Roast the lamb for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for medium-well. Use a meat thermometer to accurately gauge the internal temperature. Insert the thermometer into the thickest part of the lamb, avoiding the bone.
Step 8: Once the lamb has reached your desired level of doneness, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. This resting period is crucial, as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. If you skip this step, the juices will run out when you slice the lamb, leaving it dry and less enjoyable.
Step 9: While the lamb is resting, prepare the gravy. Place the roasting pan (with all the delicious pan drippings) over medium heat on your stovetop.
Step 10: Sprinkle the all-purpose flour over the pan drippings and whisk constantly to create a roux. Cook the roux for about 1-2 minutes, stirring continuously, until it turns a light golden brown color. This will help to thicken the gravy and give it a rich flavor. Be careful not to burn the roux, as this will result in a bitter taste.
Step 11: Slowly pour in the beef or lamb broth, whisking constantly to prevent lumps from forming. Continue to whisk until the gravy is smooth and thickened. Bring the gravy to a simmer and cook for another 5-7 minutes, stirring occasionally, until it reaches your desired consistency. If the gravy is too thick, add a little more broth. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
Step 12: Season the gravy to taste with salt and freshly ground black pepper. You can also add a pinch of dried thyme or rosemary for extra flavor, if desired.
Step 13: Once the lamb has rested, remove the foil and carve it against the grain into thin slices.
Step 14: Serve the sliced lamb immediately with the warm gravy. Pour the gravy generously over the lamb slices and enjoy!
Why You Will Love This Recipe:
This roast lamb leg recipe is a showstopper that is surprisingly easy to make. The combination of garlic, rosemary, and perfectly roasted lamb creates a symphony of flavors that will tantalize your taste buds. The homemade gravy adds a rich and savory element that elevates the dish to another level. This recipe is perfect for special occasions, holiday gatherings, or any time you want to impress your guests with a truly memorable meal. Moreover, the leftovers (if there are any!) are fantastic in sandwiches, salads, or shepherd’s pie. The aroma that fills your kitchen as the lamb roasts is simply divine, creating a warm and inviting atmosphere that will make everyone feel at home.
Serving Suggestions:
- Roasted root vegetables: Carrots, parsnips, and potatoes roast beautifully alongside the lamb, absorbing the delicious pan drippings and becoming tender and flavorful.
- Mashed potatoes: Creamy mashed potatoes are a classic accompaniment to roast lamb, providing a comforting and satisfying side dish.
- Green beans: Steamed or sautéed green beans add a touch of freshness and color to the meal.
- Asparagus: Roasted or grilled asparagus is another excellent choice, providing a slightly bitter counterpoint to the richness of the lamb.
- Yorkshire pudding: These light and airy puffs are traditionally served with roast beef, but they also pair wonderfully with roast lamb.
- Mint sauce: A classic accompaniment to lamb, mint sauce provides a refreshing and tangy contrast to the rich flavor of the meat.
- Red currant jelly: This sweet and tart jelly adds a touch of elegance to the meal.
- Crusty bread: Serve with crusty bread for soaking up the delicious gravy.
Tips:
- For the best flavor, use a high-quality leg of lamb. Look for lamb that is well-marbled with fat, as this will result in a more tender and flavorful roast.
- If you don’t have fresh rosemary, you can use dried rosemary. Use about half the amount of dried rosemary as you would fresh rosemary.
- Be sure to let the lamb rest before carving, as this will allow the juices to redistribute and prevent the lamb from drying out.
- If you want to make the gravy ahead of time, you can do so and simply reheat it before serving.
- For an even more flavorful gravy, add a splash of red wine to the pan drippings before adding the flour.
- If you don’t have beef or lamb broth, you can use chicken broth instead.
- To ensure even cooking, use a meat thermometer to check the internal temperature of the lamb.
- Don’t overcook the lamb. Lamb is best served medium-rare or medium.
- If you want to add more vegetables to the roasting pan, you can add carrots, potatoes, onions, and celery.
Prep Time: 20 minutes
Cook Time: 1.5 – 2 hours
Total Time: Approximately 2 hours, plus resting time
Nutritional Information:
(Note: Nutritional information is approximate and will vary depending on the specific ingredients used and portion sizes.)
- Calories: 400-500 per serving
- Protein: 40-50 grams per serving
- Sodium: 200-300 mg per serving
Conclusion:
This Roast Lamb Leg with Gravy recipe is a guaranteed crowd-pleaser. With its tender, flavorful lamb and rich, savory gravy, it’s the perfect dish for any special occasion or Sunday dinner. The combination of simple ingredients and straightforward instructions makes this recipe accessible to cooks of all skill levels. So, gather your ingredients, preheat your oven, and prepare to impress your family and friends with this classic and comforting meal. The aroma alone will have everyone eagerly anticipating the first bite, and the delicious flavors will leave them wanting more.
Questions and Answers:
Q1: Can I use a boneless leg of lamb for this recipe?
A: Yes, you can use a boneless leg of lamb, but keep in mind that it will cook faster than a bone-in leg. Adjust the cooking time accordingly and use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness. Boneless lamb may also be slightly less flavorful than bone-in lamb.
Q2: What if I don’t have fresh rosemary? Can I use dried rosemary?
A: Absolutely! Dried rosemary is a perfectly acceptable substitute for fresh rosemary. However, dried herbs are generally more potent than fresh herbs, so you’ll need to use less. As a general rule, use about half the amount of dried rosemary as you would fresh rosemary. In this recipe, use 1 tablespoon of dried rosemary in place of 2 tablespoons of fresh rosemary.
Q3: How do I prevent the lamb from drying out during roasting?
A: There are several things you can do to prevent the lamb from drying out during roasting. First, be sure to choose a high-quality leg of lamb that is well-marbled with fat. The fat will help to keep the lamb moist and tender during cooking. Second, don’t overcook the lamb. Lamb is best served medium-rare or medium. Use a meat thermometer to check the internal temperature of the lamb and remove it from the oven when it reaches your desired level of doneness. Finally, let the lamb rest for at least 15-20 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Tenting it with foil while resting also helps retain moisture.
Q4: Can I make the gravy ahead of time?
A: Yes, you can definitely make the gravy ahead of time. Simply prepare the gravy according to the recipe instructions and then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve the lamb, reheat the gravy gently over medium heat, stirring occasionally, until it is warmed through. You may need to add a little extra broth if the gravy has thickened too much during storage.
Q5: What can I do with the leftover roast lamb?
A: Leftover roast lamb is incredibly versatile and can be used in a variety of delicious dishes. Some popular options include lamb sandwiches, lamb salads, shepherd’s pie, lamb tacos, and lamb stew. You can also simply reheat the lamb and serve it with your favorite side dishes. Store leftover lamb in an airtight container in the refrigerator for up to 3-4 days.
