Name: Roast Lamb Leg with Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American

This roast leg of lamb yields tender meat and a rich, glossy gravy, perfect for a hearty meal.

Leg of lamb, bone-in, 2.0 kg (4.4 lb)
Kosher salt
Black pepper, freshly cracked
Garlic, 6 cloves (crushed)
Fresh rosemary, 3 tbsp chopped (15 g)
Fresh thyme, 2 tbsp leaves (8 g)
Dijon mustard, 2 tbsp (30 g)
Olive oil, 45 ml (3 tbsp)
Onion, 1 large (about 250 g), quartered
Carrots, 2 medium (about 200 g), cut into large pieces
Celery, 2 stalks
Red wine, 240 ml (1 cup)
Lamb or beef stock, 500 ml (2 cups)
Flour or cornstarch for thickening, 2 tbsp (15 g) all-purpose flour or 1½ tbsp (12 g) cornstarch
Butter, 30 g (2 tbsp)

Cook Mode Prevent your screen from going dark

Bring the roast to room temperature by removing it from the fridge 30–60 minutes before cooking. Pat dry with paper towels.
Make the herb-garlic rub by mixing olive oil, Dijon mustard, crushed garlic, chopped rosemary, thyme leaves, and kosher salt. Rub all over the lamb.
Preheat the oven to 220°C (425°F) and sear the lamb on all sides in a hot skillet for 1–2 minutes per side.
Roast the lamb on a rack over vegetables at 220°C (425°F) for 15 minutes, then reduce to 160°C (325°F) and continue roasting until the desired internal temperature is reached.
Rest the lamb for 15 minutes after roasting before carving.
Make the pan gravy by deglazing the skillet with red wine, then adding stock and simmering.
Thicken the gravy with a flour paste or cornstarch slurry as desired.
Carve the lamb into slices and serve with gravy.

Use an instant-read thermometer for accurate doneness. Allowing the lamb to rest is essential for juicy slices.