Roast Lamb Leg with Gravy

A perfectly roasted leg of lamb with a savory gravy, ideal for festive occasions and hearty meals.

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Bring the lamb to room temperature and season. Remove the leg from the fridge 45–60 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels and rub all over with olive oil, salt, pepper, minced garlic, chopped rosemary, thyme, and lemon zest. Let sit while you preheat the oven.
Preheat and sear for color. Heat the oven to 200°C (400°F). Sear the lamb on all sides in a heavy roasting pan or skillet over high heat, about 2 minutes per side, until a deep golden crust forms. Transfer leg to a rack in the roasting pan.
Roast at steady heat. Insert an instant-read thermometer into the thickest part, avoiding bone. Roast at 180°C (350°F) for 50–70 minutes until the thermometer reads 58–60°C (136–140°F) for medium-rare.
Rest the meat. Remove the lamb and tent loosely with foil. Let rest on a board for 15–20 minutes, allowing juices to redistribute.
Make the pan-juice gravy. Pour off excess fat from the roasting pan, leaving brown bits. Place the pan on medium heat, add red wine, and scrape up the fond. Simmer until reduced slightly. Stir in flour, then gradually whisk in stock, and simmer until thickened. Stir in butter and balsamic vinegar off heat, then strain into a gravy boat.
Carve and serve. Carve against the grain in thin slices, arranging on a warmed platter. Spoon gravy over the slices or serve on the side, garnished with parsley.

Resting is critical for juicy meat. Use an instant-read thermometer for perfect doneness.