How to Make Roast Leg of Lamb with Lamb Gravy

MeatMains
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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!

make gravy for the lamb leg
 
Yield: 4
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 lb. bone-in leg of lamb
  • 1 tbsp salt, or to taste
  • 1 tbsp ground black pepper
  • 1 ½ tbsp olive oil
  • 1 whole garlic, unpeeled and halved
  • 1 onion, quartered
  • 2 – 3 sprigs of rosemary
  • 3 cups beef stock
  • 2 ½ cups water
  • For the gravy:
  • 4 tbsp all-purpose flour
  • 2 cups water
  • 1 tsp salt
  • 1 tsp ground black pepper

Instructions

Making Roast Leg of Lamb:
  1. Preheat oven to 335°F
  2. Place rosemary sprigs, garlic, onion in a roast pan or stock pot, in a way that they are evenly distributed in the pan.
  3. Place the leg of lamb in the centre.
  4. Sprinkle salt and pepper on both sides of the lamb leg.
  5. Pour the stock and water over the lamb (it’s ok if the lamb leg isn’t immersed in stock).
  6. Drizzle olive oil over the lamb, cover with a foil and roast for 4 ½ hours at 335°F.
  7. Check if the lamb is cooked, if not cover again with foil and roast for 10 – 15 mins more.
  8. If the lamb is tender, then roast for another 45 minutes, uncovered till its nicely browned.
Gravy
  1. Remove the leg of lamb and place the pan with the juices on the stove. Using a spoon, remove fat from the surface of the liquid.
  2. Season with salt and pepper. Add all-purpose flour and mix well.
  3. Simmer for a few minutes, till the gravy becomes thick and sludgy
  4. Sieve the gravy, pressing the onions and chunks to get all the juices into the bowl.
  5. Carve out thin strips of meat on a plate, pour the gravy on top, garnish with a few sprigs of rosemary and serve!

Nutrition Facts

Calories

480

Fat

18 g

Sat. Fat

5 g

Carbs

12 g

Fiber

1 g

Net carbs

11

Sugar

2 g

Protein

64 g

Sodium

2874 mg

Cholesterol

183 g
Created using The Recipes Generator
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