Description
This Roast Leg of Lamb with Gravy is a show-stopping Easter main dish, perfect for a traditional Easter feast. Tender and flavorful, this lamb is herb-seasoned, oven-roasted to perfection, and served with a rich, savory gravy. Whether you’re planning a classic Easter dinner or looking for elegant holiday meal ideas, this recipe is a must-try!
Ingredients
Units
Scale
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
- 1/2 tsp black pepper
- 1 cup beef or lamb broth
Gravy:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup pan drippings (or broth)
- 1/2 cup red wine (optional)
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix garlic, olive oil, rosemary, thyme, mustard, salt, and pepper into a paste.
- Rub the mixture all over the lamb. Make small cuts in the lamb and insert minced garlic for extra flavor.
- 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.
- Remove from the oven and let the lamb rest for 15 minutes before slicing.
- For the gravy, melt butter in a pan over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
- Slowly add pan drippings and red wine, whisking continuously. Simmer until thickened.
- Serve the gravy over sliced lamb, and enjoy!
Notes
- For medium doneness, cook until the internal temperature reaches 145°F (63°C).
- Pair with roasted potatoes, asparagus, or honey-glazed carrots for a complete Easter meal.
- Leftovers make amazing lamb sandwiches or gyros the next day!
