Description
Classic roast lamb leg studded with garlic and rosemary, slow-roasted to perfection with rich pan gravy. The ultimate Sunday roast.
Ingredients
Scale
- 5–6 lbs Bone-in lamb leg
- 8–10 Garlic cloves
- 4 sprigs (leaves stripped) Fresh rosemary
- 4 sprigs Fresh thyme
- 3 tbsp Olive oil
- 2 tbsp Dijon mustard
- 2 tsp Salt
- 1 tsp Black pepper
- 1 large, quartered Onion
- 2, cut into chunks Carrots
- 1 cup Red wine
- 2 cups Beef or lamb stock
- 2 tbsp Flour
- 2 tbsp Butter
Instructions
- Prepare the Lamb (15 Minutes) — Remove lamb from fridge 45 minutes before cooking — room temperature meat cooks more evenly. Make 15-20 deep slits all over the surface with a sharp paring knife. Cut garlic cloves in half and push a piece into each slit along with a rosemary sprig or leaves. Mix remaining rosemary with olive oil, Dijon mustard, salt, and pepper to form a paste. Rub this all over the lamb, covering every surface.
- Sear the Lamb (8 Minutes) — Preheat oven to 325°F. Heat a large roasting pan or Dutch oven on the stovetop over high heat. Sear the lamb on all sides for 2 minutes per side until deeply browned. The sear creates a crust that locks in flavor and gives the finished roast its signature look. Remove lamb temporarily and scatter onion and carrots in the pan as a roasting bed.
- Roast Low and Slow (1.5-2 Hours) — Place the lamb on top of the vegetables. Insert a probe thermometer into the thickest part of the meat, away from the bone. Roast at 325°F for approximately 20 minutes per pound — a 6-pound leg takes about 2 hours. Baste with pan juices every 30 minutes. The kitchen will smell extraordinary after the first hour.
- Rest the Lamb (20 Minutes) — Remove lamb when internal temperature reaches 135°F for medium-rare (it will rise 5-10°F during resting). Transfer to a cutting board and tent loosely with foil. Rest for a minimum of 20 minutes — this is non-negotiable. Cutting too early releases all the juices onto the board instead of keeping them in the meat. Save the roasting pan with all the drippings for gravy.
- Make the Pan Gravy (10 Minutes) — Place the roasting pan on the stovetop over medium heat. Remove vegetables (or leave for rustic gravy). Pour in red wine and scrape up all the browned bits — the fond. Simmer 2 minutes until wine reduces by half. Whisk in flour and cook 1 minute, then gradually add stock while whisking constantly. Simmer 5-7 minutes until the gravy thickens enough to coat the back of a spoon. Finish with butter, season with salt and pepper. Strain for smooth gravy or leave chunky.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French, British
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 0g
- Protein: 42g