Roasted Leg of Lamb is a classic, delicious, and easy dish for cooks of all skill levels. This roast is is perfect for all occasions, it will fall off the bone and burst with flavor- no dry or bland roast here. The lamb will be infused with flavor and be the star of the show!
COOK TIME: 4-5 hours
- 1 package Boneless Whole Leg OR Whole Bone-In Leg of Lamb
- 1 tbsp olive oil
- Salt & pepper
- 1 tsp rosemary
- 1/2 tsp thyme
- 1 onion, quartered
- 1 head of garlic
- 3 cups stock (chicken or beef)
- 2 cups of water
FOR THE GRAVY
- Liquid from Roasting Pan
- 4 tbsp flour
- 1 cup water
- Salt & pepper to taste
1. Preheat oven to 335F. Place onion and garlic in deep roasting pan.
2. Unpackage and pat-dry the lamb. Cover with olive oil, rosemary and thyme. Sprinkle generously with salt and pepper.
3. Place leg in pan so it sits directly on the garlic and onion.
4. Pour broth and water around the lamb. The lamb will sit in the liquid while it cooks. Cover with foil.
5. Place in oven and roast for 4-5 hours. Check lamb at 4 hours for desired doneness (lamb should pull apart easily and/or have an internal temperature of at least 145F for medium rare).
6. Remove from oven once desired doneness is reached. Let rest while making the gravy.
1. Place drippings from the roasting pan in a pan on the stove at medium high heat.
2. Add flour once the liquid bubbles. Use a whisk to mix it in.
3. Once the mixture has thickened to a sludge, whisk in 1/2 - 1 cup of water until desired thickness is reached. Add salt and pepper to taste (typically won't need more salt).
4. Strain gravy and serve with lamb.