Name: Roast Leg of Lamb with Lamb Gravy
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Ingredients: 4 1/2 lb lamb, leg, bone in; Salt and pepper; 1 1/2 tbsp olive oil; 1 whole garlic head, unpeeled, cut in half horizontally; 1 onion, peeled or unpeeled, quartered; 2 rosemary sprigs*; 3 cups beef stock/broth; 2 cups water; 4 tbsp plain flour; 1 cup water; Salt and pepper, to taste

Discover > Texas Recipes > How to Make Roast Leg of Lamb with Lamb Gravy

In the past year, I've done things that would have been formerly unimaginable. One such uncharacteristic, spur of the moment thing was making roast lamb in the middle of the week, because the day felt a bit too gloomy. And after I did it once, it became my modus operandi for tackling weekdays that were too long and mundane. Because when there’s a roast leg of lamb, doused in thick, creamy gravy on the table, the day just magically ceases to be boring.

True talk; this is a time-intensive recipe. The leg of lamb, seasoned well with salt and pepper, needs to be rested on a bed of rosemary, garlic (What wine goes well with garlic?), and onion and cooked low and slow for 4 to 5 hours. This fragrant, fork-tender lamb is ultra-juicy and infused with the mellow flavors of cooked, tender garlic, caramelized onion, and the aromatic herby-ness of rosemary in each bite.

The leg is ideal for roasting because it is an amalgamation of the gelatinous, fatty and lean parts, all in one cut which gives the roast lamb and variety of textures. Drizzle the lamb generously with the lamb juice-infused, rosemary-garlic gravy and blow off the steam of a mundane weekday.

Making Roast Leg of Lamb with Lamb Gravy

Preheat oven to 335°F.

Take a metal stock pot or roasting tray and arrange rosemary, garlic, and onion at the bottom of the stockpot. Spread them out evenly to create a bed for the lamb to lay on.

For the most extensive selection, I suggest buying a stock pot or roasting tray online!

rosemary, garlic and onion in the stockpot

Place the lamb leg on top. Season both sides of the lamb with salt and pepper. Pour broth and water over the lamb (it's okay if the lamb isn't completely immersed in the liquids). Drizzle olive oil. Cover and cook for 4 1/2 hours, or until tender. Then remove the cover and roast for another 45 minutes, uncovered, till the lamb is nicely browned on top.

Save time and effort by ordering salt, pepper, and olive oil online!

cook lamb leg for 4 1/2 hours, or until tender

For the Gravy

Transfer fat from the surface of the roast pot into a saucepan. Add all-purpose flour (how long does flour last?), water and season with salt and pepper. Mix well and simmer on low-medium heat for 3 to 4 minutes, till the gravy thickens. Sieve the gravy, pressing the onions (What wine goes well with onions?) and chunks to get all the juices into the bowl.

Carve the roast lamb into thin strips. Lay it on a plate. Drizzle the gravy on top and serve.

Skip the lines and order your saucepan, all-purpose flour, and mixing bowl online for a stress-free shopping experience!

Yield: 8

Author: Bea Padilla

https://youtu.be/27PCwyKN0l4

Roast Leg of Lamb with Lamb Gravy

Prep time: 15 MinCook time: 5 H & 15 MTotal time: 5 H & 30 M

A fragrant, juicy lamb infused with mellow flavors of garlic, caramelized onion, and the aromatic herby-ness of rosemary blanketed by a luscious lamb juice-infused gravy.

Ingredients

4 1/2 lb lamb, leg, bone in
Salt and pepper
1 1/2 tbsp olive oil
1 whole garlic head, unpeeled, cut in half horizontally
1 onion, peeled or unpeeled, quartered
2 rosemary sprigs*
3 cups beef stock/broth
2 cups water

Gravy

4 tbsp plain flour
1 cup water
Salt and pepper, to taste

Instructions

Preheat oven to 170 C.
In a metal roasting pan, place garlic, onion, and rosemary, evenly dispersed. Place the leg of lamb in the center. Sprinkle salt and pepper on both sides of the lamb leg. Pour the stock and water over the lamb. Drizzle olive oil over the lamb. The liquids won't cover the lamb and that's okay.
Cover with foil and roast for 4 1/2 hours. Check if the lamb is cooked. If not, cover again with foil and roast for 10 to 15 minutes more.
Once lamb is tender, roast for another 45 minutes, uncovered, until it's nicely browned.
Remove lamb leg from the pan and set aside. Cover the meat with foil and leave to rest while making the gravy.

Gravy

Spoon off any excess fat, then place pan on the stove on medium high. Add flour when the liquid bubbles. Whisk into the meat juices, scraping up all the sticky, caramelized meat sediment.
Once it turns golden and thickens, whisk in 1/2 – 1 cup of water until it becomes a gravy consistency. Season with salt and pepper to taste.
Strain the gravy through a sieve into a clean pan. Return to a boil and serve.

Notes

Rosemary sprigs: 2 sprigs produce a whisper of rosemary flavor, while 4 sprigs give a stronger flavor.

Nutrition Facts

Calories

774.21

Fat

62.48

Sat. Fat

26.41

Carbs

5.36

Fiber

0.35

Net carbs

5.01

Sugar

1.08

Protein

44.58

Sodium

382.37

Cholesterol

186.26

How to Make Roast Leg of Lamb with Lamb Gravy