About this recipe

A timeless, foolproof roast leg of lamb that's deeply flavorful and impressive yet surprisingly simple to prepare. Studded with garlic, rubbed with rosemary, lemon, and olive oil, then roasted to a perfect blush pink, this is the ultimate centerpiece for a Sunday dinner, Easter, or any special occasion. The pan drippings make a rich, savory gravy that ties it all together.

Instructions

1. 1

   Remove the leg of lamb from the refrigerator 1 hour before cooking to bring it to room temperature — this ensures even cooking throughout. Pat it completely dry with paper towels.

2. 2

   Preheat your oven to ![425°F]. In a small mixing bowl, mix together the minced garlic, olive oil, chopped rosemary, thyme leaves, lemon zest, lemon juice, kosher salt, and black pepper to form a thick paste.

3. 3

   Using a sharp knife, cut about 20 small, deep slits (roughly 1 inch deep) all over the surface of the lamb — top, bottom, and sides. Push a sliver of garlic deep into each slit.

4. 4

   Rub the herb paste all over the lamb, covering every surface generously. Get it into any crevices and folds of the meat.

5. 5

   Scatter the chopped yellow onion, carrots, celery, and rosemary sprigs across the bottom of a large roasting pan. Pour in 1 cup of chicken or lamb stock low sodium. Place a roasting rack over the vegetables and set the lamb on top, fat side up.

6. 6

   Roast at ![425°F] for 20 minutes to develop a golden-brown crust. Then reduce the oven temperature to ![325°F] and continue roasting. For medium-rare, roast until an instant-read thermometer inserted into the thickest part (away from the bone) reads %[130–135°F] — approximately 60–70 more minutes for a 6 lb leg. For medium, aim for %[140–145°F].

7. 7

   Continue roasting at ![325°F], checking the internal temperature every 20 minutes after the first hour total. If the pan drippings begin to dry out, add another splash of chicken or lamb stock low sodium to prevent burning.

8. 8

   Once the lamb reaches your target temperature, transfer it to a cutting board and tent loosely with aluminum foil. Let it rest for 20–30 minutes before carving — this is non-negotiable for juicy results. The temperature will rise another 5–10°F during resting.

9. 9

   While the lamb rests, make the gravy. Pour the pan drippings through a sieve into a measuring cups or fat separator, pressing on the vegetables to extract all the liquid. Discard the solids. Skim off excess fat, leaving about 2 tablespoons of fat in the pan.

10. 10

    Place the roasting pan over ^[medium heat] on the stovetop (across two burners if needed). Whisk the all-purpose flour into the reserved fat and cook for 1–2 minutes, stirring constantly, until lightly golden.

11. 11

    Pour in the red wine (if using) and let it bubble and reduce for 1 minute, scraping up all the browned bits from the bottom of the pan. Add the warm chicken or lamb stock low sodium and the strained drippings. Stir in the Worcestershire sauce if using. Simmer for 5–7 minutes, whisking frequently, until the gravy thickens to your liking. Season with kosher salt and black pepper to taste.

12. 12

    Carve the lamb by first cutting along the bone to free the large muscle groups, then slicing each piece against the grain into 1/2-inch slices. Arrange on a warm platter, garnish with fresh rosemary or mint sprigs, and serve with the pan gravy on the side.