Herb and Garlic Roasted Leg of Lamb
A succulent leg of lamb, roasted to perfection, offers a memorable main course, optionally enhanced with a rich gravy.
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Instructions
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Preheat the oven to 325 F and prepare a roasting pan with a rack.
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Pat the lamb dry and trim excess fat, retaining some for drippings.
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Peel garlic, then sliver two cloves and mince the third.
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Make 1/2 to 1-inch deep slits over the lamb surface and insert garlic slivers.
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Rub the lamb with lemon juice.
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Combine minced garlic, herbs, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl, then rub over the lamb.
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Place the lamb, fat side up, on the pan rack.
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Insert a meat thermometer into the thickest part of the lamb, avoiding fat or bone.
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Roast for 25-30 minutes per pound, or until the internal temperature reaches 145 F (medium rare) to 165 F (well done).
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Remove the roast to a platter and rest for 15 minutes before carving.
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For gravy, remove the rack, skim excess fat from drippings, and place the pan over medium-high heat.
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Add red wine, cook for 2 minutes, scraping up browned bits.
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Whisk 1/2 cup chicken stock with flour until smooth in a small bowl.
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Add the remaining 1 cup chicken stock and the flour mixture to the pan, whisking until thickened. Season with salt and pepper.