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.

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.

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.