Roast Lamb Leg with Gravy: A Delicious and Classic Recipe
Looking for a mouthwatering and impressive dish to serve at your next dinner party or family gathering? Look no further than our classic recipe for Roast Lamb Leg with Gravy! This succulent and flavorful lamb dish is a showstopper that will leave your guests raving and asking for seconds.
But what really takes this dish to the next level is the homemade gravy. Made with pan juices, beef or lamb broth, flour, and butter, this gravy is the perfect complement to the rich and savory flavors of the lamb. It’s easy to make and can be adjusted to your desired thickness and seasoning.
Not only is this Roast Lamb Leg with Gravy delicious and impressive, but it’s also a great option for feeding a crowd. A 3-4 pound lamb leg can serve up to 8 people, making it a perfect centerpiece for any special occasion or family dinner.
So why wait? Give our Roast Lamb Leg with Gravy recipe a try and impress your guests or family with a dish that is sure to be a hit!
➤ You’ll need :
▢2.75 – 3 kg / 5.5 – 6 lb lamb leg , bone-in
▢1 1/2 tsp cooking salt
▢1/2 tsp black pepper
RUB:
▢1 1/2 tbsp fresh rosemary leaves , finely chopped
▢3 garlic cloves , finely minced
▢2 tbsp olive oil
BASE:
▢2 whole heads of garlic , halved horizontally
▢Few sprigs rosemary (optional)
GRAVY:
▢4 tbsp flour , plain/all purpose
▢2 1/2 cups beef broth / stock , low sodium
➤ Step-by-Step Guide to Making it :
Take lamb out of fridge at least 1 hour before roasting.
Preheat oven to 240°C/475°F (220°C fan) with oven shelf in the middle.
Rub – Mix rosemary, garlic and olive oil.
Prepare lamb – Place lamb leg in a roasting pan. Coat with the rub using your hands, the sprinkle with the salt and pepper. Place garlic and rosemary sprigs underneath the lamb, garlic cut face up.
Roast lamb leg for 20 minutes. Turn the oven down to 200°C/400°F (180°C fan) and roast for a further 1 hour or until the internal temperature reaches 53°C/127°F for medium rare . Check first at 45 minutes – everyone’s oven is different!
Rest – Remove lamb from oven. Transfer lamb to plate, loosely cover with foil and rest for 20 minutes to 1 hour (it will still be warm enough for serving!). The internal temperature will rise to 62°C/144°F (medium rare). Make gravy while lamb is resting – below.
Serve lamb with gravy, duck fat or classic crunchy roast potatoes, peas and steamed carrots tossed with butter and parsley.
GRAVY FOR ROAST LAMB LEG:
Drippings in pan – Discard rosemary sprigs. You should have around 4 – 5 tbsp of fat (drippings). If less, add butter. If much more, discard a bit.
Add flour – Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
Stock – Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
Garlic squidging – Use a potato masher (if you’re really keen like me) to mush the garlic to squeeze out the flavour (also helps flour caught in garlic to dissolve).
Taste – Check salt and pepper (I don’t add more).
Thicken – Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy jug and serve with lamb!
— Tips:
1- If you want to add more flavor to the lamb, you can stuff it with garlic cloves, rosemary sprigs, and lemon slices before roasting.
2- To ensure that the lamb cooks evenly, use a meat thermometer to check the internal temperature of the meat.
3- If the gravy is too thick, add more broth to thin it out. If it is too thin, simmer it for a few more minutes until it thickens.
— Conclusion:
Roast lamb leg with gravy is a classic and delicious dish that is perfect for any special occasion or family dinner. This recipe is easy to make and will result in a tender and flavorful meat that will delight your guests or family. With a few simple ingredients and some patience, you can create a memorable meal that everyone will love.
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