Roast Lamb Leg with Gravy

Isabella

This Roast Lamb Leg with Gravy delivers beautifully browned edges, tender juicy meat, and a rich, velvety gravy made from real pan drippings. Simple ingredients and clear steps make it an impressive yet approachable centerpiece for any celebration.

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Prep Time 20

Cook Time 1 20

Total Time 2

Servings: 8 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 510

Ingredients Equipment Method Notes

Ingredients

For the Lamb
1 whole lamb leg 2.75–3 kg / 5.5–6 lb, bone-in
1 ½ tsp cooking salt
½ tsp freshly ground black pepper
For the Herb & Garlic Rub
1 ½ tbsp fresh rosemary leaves finely chopped
3 garlic cloves minced to a paste
2 tbsp olive oil extra-virgin recommended
For the Roasting Base
2 whole heads of garlic halved horizontally
A few rosemary sprigs optional, for added aroma
For the Gravy
4 tbsp all-purpose flour
2 ½ cups low-sodium beef broth or stock

Equipment

roasting pan
meat thermometer
mixing bowl
foil
whisk
strainer

Method

Remove lamb from the fridge 1 hour before roasting to ensure even cooking.
Preheat oven to 240°C/475°F (220°C fan) with the rack in the center.
Mix rosemary, garlic, and olive oil into a thick paste.
Place lamb in a roasting pan, rub with herb mixture, then season with salt and pepper. Add halved garlic heads and rosemary under the lamb.
Roast at high heat for 20 minutes to brown the surface.
Reduce oven to 200°C/400°F (180°C fan) and roast for about 1 hour, checking at 45 minutes. Aim for 53°C/127°F for medium-rare.
Transfer lamb to a platter, tent loosely with foil, and rest for 20–60 minutes.
Remove rosemary sprigs. Heat pan drippings, whisk in flour, then gradually add broth. Mash roasted garlic to release flavor. Simmer until thickened and strain.

Notes

Use a thermometer for perfect doneness and always rest the lamb before slicing. For gluten-free gravy, replace flour with cornstarch slurry added at the end. Keep the roasting pan snug to prevent drippings from burning.