Roast Lamb Leg with Gravy

Prep time: 20 mins | Cook time: 1.5–2 hours | Servings: 6–8

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Ingredients

• The Meat:
  • 1 bone-in leg of lamb (4–5 lbs).
• The Flavor Infusion:
  • 4 cloves garlic, sliced.
  • 2 tbsp fresh rosemary, or 1 tbsp dried.
  • Salt and black pepper, to taste.
• The Pan Base:
  • Olive oil.
  • Roasted garlic cloves and fresh rosemary sprigs for the pan.

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Instructions

1. Prep: Preheat your oven to 325°F (165°C).
2. Infuse with Garlic: Use a small knife to make shallow slits all over the surface of the lamb leg. Insert a slice of garlic into each slit to ensure the flavor penetrates the meat.
3. Season: Rub the lamb generously with olive oil, salt, pepper, and the fresh rosemary.
4. Roast: Place the lamb in a roasting pan. Add extra garlic cloves and rosemary sprigs to the pan to enhance the aromatics.
5. Cook: Roast for 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
6. Rest: Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 15–20 minutes; this is crucial for keeping the meat juicy.
7. Gravy: While the meat rests, use the flavorful pan drippings to create a rich gravy by whisking in a little flour and beef or lamb stock, simmering until thickened.