Description
A classic Sunday roast that features juicy leg of lamb with a flavorful herb crust and rich pan gravy, perfect for special occasions.
Ingredients
Scale
- 1 boneless leg of lamb, about 1.8–2.2 kg (4–5 lb)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
- 2 tbsp fresh thyme leaves (or 2 tsp dried)
- 1 tbsp Dijon mustard
- 1½ tsp kosher salt (or 1 tsp table salt)
- 1 tsp freshly ground black pepper
- 240 ml (1 cup) low-sodium chicken or beef stock
- 120 ml (1/2 cup) dry red wine (optional)
- 1 tbsp (15 g) unsalted butter (optional)
- 1 tbsp cornstarch + 2 tbsp water (optional slurry)
Instructions
- Trim and tie the lamb. Pat the lamb dry and trim excess fat. Tie loosely every 2–3 cm (1 inch).
- Make the herb paste. Combine garlic, lemon juice, olive oil, rosemary, thyme, mustard, salt, and pepper. Rub over the lamb.
- Preheat the oven and sear. Preheat to 220°C (425°F) and sear lamb in a skillet for 3–4 minutes on each side.
- Roast to temperature. Place on a rack in a roasting pan and roast at 220°C (425°F) for 15 minutes, then reduce to 180°C (350°F) until desired internal temperature.
- Rest the meat. Transfer lamb to a cutting board and rest for 15–20 minutes.
- Make the gravy. Pour pan juices into a saucepan, add stock and wine, boil, then whisk in butter or cornstarch slurry for thickness.
- Carve and serve. Slice the lamb against the grain, drizzle with gravy, and serve.
Notes
Use an instant-read thermometer to ensure perfect doneness. Resting the meat is essential to retain juices.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 1g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 56g
- Cholesterol: 210mg