This Recipe includes
|Lamb – lamb leg or shank, with bone-in. Approximately 4-5 lb or 2kg.|
|Olive oil – for the spice rub|
|Garlic powder or flakes|
|Onion flakes or powder|
|Rosemary – dried rosemary or fresh if you have it|
|Coriander – dried coriander or fresh if you have it|
|Pinch of salt and pepper|
For the gravy sauce:
|Liquid beef stock or cube of beef stock with water|
|Flour to thicken the sauce|
Why we love it
Roasted Lamb is not a dish that comes up that often, compared to beef, pork or chicken, but if you are cooking a special dinner, this roasted lamb leg recipe is one that will certainly hit the mark.
Lamb leg roast has a rich, savory flavor that is unique and delicious. The flavor of lamb is often described as being bold and gamey, which can be a nice change of pace from the more mild flavors of chicken or beef.
The meat itself is tender and succulent, and the gravy sauce made from the meat juices makes it a sumptuous pleasure to eat.
Roasting lamb leg is a relatively simple process that allows the natural flavors of the meat to shine. The spice rub and oils let the the surface of the lamb caramelize and create a crispy, flavorful crust, while the insides remain tender and juicy.
In addition, lamb roast is a versatile dish that can be served as a main course with a variety of side dishes, such as roasted vegetables or mashed potatoes. It is a special and impressive-looking dish that is perfect when you are looking to make a statement.
What to serve with it?
This delicious lamb roast with gravy can be served with a potato side like this sautéed garlic potatoes, smashed potatoes or even an aligot. You can also serve it with a dish like air fryer green beans, eggplant fries, or sweet potato wedges.
How to store it?
This roast lamb leg can be prepared in advance, and can be eaten both cold or warm. The gravy may separate with the oil on top, but you can just heat it up again and mix. Keep everything in airtight glass containers until ready to eat.
Roast lamb leg with gravy
- 2 kg 4.4lb lamb leg with bone
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried coriander
- 1 teaspoon of dried rosemary
- pinch of salt and pepper to taste
- 2 cups of beef broth
- 2 tablespoons of flour
Cooking the Lamb leg
- In a large mixing bowl, mix the spices together along with the olive oil.
- Rub the leg of lamb generously with the spice mixture.
- Place in the fridge for 10 minutes to allow it to marinate.
- When ready to cook, preheat the oven for 410°F (210°C).
- Reduce the temperature to 360°f (180°C) and place the lamb leg in a roasting tray and cook for 90 minutes, flipping the chicken over every 30 minutes or until the lamb looks golden brown and cooked.
- Once the lamb is cooked, move it to a serving plate.
Making the gravy
- After moving the lamb leg to a serving place, move the meat juices that were in the roasting tray into a small saucepan on the stove.
- Add the beef broth to the sauce pan and heat the meat juices at medium temperature for 5 minutes.
- In a small bowl, place the flour along with a tablespoon of water and mix to make a roux.
- Mix the roux in to the saucepan and let the mixture come together for 5 minutes until it starts to thicken.
- Serve warm alongside the lamb leg.
If you enjoyed that, check out our other classic recipes that you can make easily. Bon appétit!