Roast Leg of Lamb

This Roast Leg of Lamb with Gravy is a centerpiece-worthy dish for your Easter dinner menu. Seasoned with garlic, rosemary, thyme, and Dijon mustard, the lamb is slow-roasted to perfection, creating a tender and flavorful main course. A rich, savory gravy made from pan drippings and red wine enhances every bite, making this a traditional Easter dinner that will impress family and guests alike.

Why You’ll Love This Recipe

• Perfect for Easter – A classic main dish that is both elegant and comforting.
• Rich and Flavorful – Garlic, fresh herbs, and Dijon mustard add depth and aroma.
• Tender and Juicy – Slow-roasting ensures a melt-in-your-mouth texture.
• Easy Yet Impressive – Simple preparation with restaurant-quality results.
• Pairs Well with Many Sides – Complements mashed potatoes, roasted vegetables, or a fresh salad.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Lamb:

• 1 (5-6 lb) leg of lamb
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef or lamb broth

Gravy:

• 2 tbsp butter
• 2 tbsp flour
• 1 cup pan drippings (or broth)
• ½ cup red wine (optional)
• Salt & pepper to taste

Directions

Roasting the Lamb:

1. Preheat oven to 375°F (190°C).
2. Prepare the seasoning: In a small bowl, mix the minced garlic, olive oil, rosemary, thyme, Dijon mustard, salt, and black pepper.
3. Season the lamb: Rub the mixture all over the lamb. Make small cuts in the meat and insert extra minced garlic for deeper flavor.
4. Roast: Place the lamb in a roasting pan and cook for 90-120 minutes, or until the internal temperature reaches:
   • 135°F (57°C) for medium-rare
   • 145°F (63°C) for medium
5. Rest: Remove from the oven and let the lamb rest for 15 minutes before slicing.

Making the Gravy:

6. Melt butter in a pan over medium heat.
7. Whisk in flour and cook for 1-2 minutes to create a roux.
8. Add liquid: Slowly pour in the pan drippings (or broth) and red wine, whisking continuously.
9. Simmer: Cook for 5-7 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
10. Serve: Drizzle the gravy over sliced lamb and enjoy!

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 90-120 minutes
• Total Time: 1 hour 40 minutes – 2 hours 10 minutes

Variations

• Garlic Butter Roast Lamb – Swap olive oil for melted butter for a richer taste.
• Spicy Herb Crust – Add a pinch of red pepper flakes or smoked paprika for extra heat.
• Lemon-Herb Roast Lamb – Mix in 1 tbsp lemon zest for a brighter flavor.
• Slow Cooker Option – Cook on low for 6-8 hours instead of roasting in the oven.
• Balsamic Glazed Lamb – Drizzle balsamic vinegar over the roast in the last 30 minutes of cooking.

Storage/Reheating

• Storage: Store leftover lamb in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm in a 300°F (150°C) oven for 10-15 minutes or microwave in short intervals.
• Freezing: Wrap sliced lamb tightly and freeze for up to 2 months. Thaw in the fridge before reheating.

FAQs

How do I know when the lamb is cooked?

Use a meat thermometer. For the best texture:

• Medium-Rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Well Done: 160°F (71°C)

Can I use dried herbs instead of fresh?

Yes, use half the amount since dried herbs are more concentrated.

What’s the best way to get a crispy crust on the lamb?

Increase the oven temperature to 425°F (220°C) for the last 15 minutes of roasting.

Can I marinate the lamb overnight?

Yes! Marinating enhances the flavor. Refrigerate overnight and bring to room temperature before roasting.

What sides go well with roast lamb?

Mashed potatoes, roasted asparagus, garlic green beans, or a fresh Mediterranean salad.

Can I make this recipe without wine?

Yes, replace the red wine with extra broth or pomegranate juice for depth.

What’s the best cut of lamb for roasting?

A bone-in leg of lamb provides the most flavor, but boneless works well too.

How do I keep the lamb from drying out?

Baste the lamb with pan juices every 30 minutes to keep it moist.

Can I cook this in a slow cooker?

Yes, cook on low for 6-8 hours for a fall-apart texture.

How do I prevent the gravy from getting lumpy?

Whisk continuously while adding the liquid to ensure a smooth consistency.

Conclusion

This Roast Leg of Lamb with Gravy is a timeless and elegant dish, perfect for a traditional Easter dinner. The garlic-herb crust infuses the meat with rich flavor, while the homemade gravy adds the perfect finishing touch. Whether served alongside classic Easter sides or with a modern twist, this lamb roast is a guaranteed crowd-pleaser that will make your holiday meal unforgettable!