Roast Leg of Lamb with Gravy

Roast Leg of Lamb with Gravy is a classic, elegant centerpiece dish perfect for holidays, Sunday dinners, or special gatherings. Infused with garlic, rosemary, and thyme, the lamb is roasted to perfection and served with a rich, savory gravy made from the pan drippings. It’s a dish that impresses without being overly complicated.

Why You’ll Love This Recipe

This roast delivers on both flavor and presentation. The combination of herbs and garlic creates an aromatic crust, while the inside remains tender and juicy. The homemade gravy, prepared from the lamb’s own drippings, enhances the overall depth of flavor. It’s a timeless recipe that’s easy to follow, making it suitable for both seasoned cooks and beginners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Leg of lamb (4–5 lbs)

• Garlic cloves, sliced

• Olive oil

• Fresh rosemary (or dried)

• Fresh thyme (or dried)

• Salt and pepper

• Beef or lamb broth

• Flour (for gravy)

Directions

1. Preheat your oven to 375°F (190°C).

2. Using a sharp knife, make small incisions throughout the leg of lamb. Insert a garlic slice into each cut.

3. Rub the entire surface of the lamb with olive oil, then season generously with rosemary, thyme, salt, and pepper.

4. Place the lamb in a roasting pan and roast for 1 ½ to 2 hours, depending on your preferred doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).

5. Once cooked, remove the lamb from the oven and let it rest for 15 minutes to retain its juices.

6. To make the gravy, set the roasting pan on the stovetop over medium heat. Whisk in the flour and gradually add the broth while scraping up the browned bits from the bottom of the pan. Continue whisking until the gravy is thickened to your desired consistency.

7. Slice the lamb and serve with the warm gravy.

Servings and timing

This recipe serves approximately 6–8 people.
Preparation time: 15 minutes
Cooking time: 1 ½ to 2 hours
Resting time: 15 minutes
Total time: 2 hours 15 minutes (approximate)

Variations

• Add lemon zest and crushed fennel seeds for a Mediterranean flavor profile.

• Replace rosemary and thyme with mint or oregano for a different herbal accent.

• Marinate the lamb overnight in red wine and garlic for deeper flavor.

• Serve with a mint sauce or cranberry jelly for a traditional touch.

• Add root vegetables to the roasting pan for a one-pan meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place sliced lamb and gravy in a covered dish and warm in a 300°F (150°C) oven or microwave until heated through.
You may also freeze the cooked lamb for up to 2 months. Defrost in the refrigerator and reheat gently to preserve moisture.
Gravy can be stored separately and reheated over medium heat, stirring occasionally.

FAQs

What cut of lamb works best for this recipe?

A bone-in leg of lamb provides excellent flavor and presentation, though a boneless leg is easier to carve.

How can I ensure the lamb stays juicy?

Letting the meat rest after roasting allows the juices to redistribute, resulting in a moist and tender roast.

Can I cook the lamb to medium or well done?

Yes, adjust the internal temperature to 145°F for medium and 160°F for well done. Note that higher doneness may reduce tenderness.

What should I serve with roast leg of lamb?

Popular sides include roasted potatoes, green beans, asparagus, and a simple salad.

Can I prepare the lamb ahead of time?

You can season and prep the lamb a day in advance. Store it covered in the refrigerator and bring it to room temperature before roasting.

How do I make the gravy richer?

Use a mixture of red wine and broth or add a pat of butter at the end of cooking the gravy for added richness.

Is it necessary to sear the lamb before roasting?

It’s not required, as the oven roasting at high temperature develops a sufficient crust. However, searing can add extra depth if preferred.

How do I slice the leg of lamb properly?

Slice against the grain using a sharp carving knife for tender pieces.

Can I use chicken broth instead of beef or lamb broth?

Yes, though beef or lamb broth enhances the depth of flavor more appropriately.

Is this dish suitable for special occasions?

Absolutely. Its impressive presentation and rich flavor make it ideal for holidays, Easter, or dinner parties.

Conclusion

Roast Leg of Lamb with Gravy is a refined yet accessible recipe that never fails to impress. With its savory herb crust, succulent meat, and flavorful gravy, it’s a dish meant for celebration. Whether you’re cooking for family or entertaining guests, this roast is sure to become a cherished favorite in your repertoire.

Roast Leg of Lamb with Gravy

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 6–8 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

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Description

Impress your guests with this classic Roast Leg of Lamb with Gravy. Infused with garlic, rosemary, and thyme, this tender roast is finished with a rich, homemade pan gravy that elevates every bite. Perfect for festive occasions or a hearty family dinner.

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Ingredients

• 1 leg of lamb (4-5 lbs)

• 4 cloves garlic, sliced

• 2 tbsp olive oil

• 1 tbsp fresh rosemary (or 1 tsp dried)

• 1 tbsp fresh thyme (or 1 tsp dried)

• Salt and pepper to taste

• 1 cup beef or lamb broth

• 2 tbsp flour (for gravy)

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Instructions

• Preheat oven to 375°F (190°C).

• Make small incisions all over the lamb and insert garlic slices into each slit.

• Rub the leg of lamb with olive oil, rosemary, thyme, salt, and pepper.

• Place in a roasting pan and roast for 1 ½ to 2 hours, or until internal temperature reaches 135°F for medium-rare or your preferred doneness.

• Remove the lamb from the oven and let it rest for 15 minutes before slicing.

• For the gravy, set the roasting pan on the stove over medium heat. Whisk in the flour to form a roux.

• Gradually add broth, scraping up browned bits from the bottom of the pan, and stir until the gravy thickens.

• Slice the lamb and serve with warm gravy.

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Notes

• For added flavor, marinate the lamb with the garlic and herbs for a few hours before roasting.

• Use a meat thermometer to ensure perfect doneness.

• Gravy can be adjusted with more broth or seasoning to your liking.