In the past year, I’ve done things that would have been formerly unimaginable. One such uncharacteristic, spur of the moment thing was making roast lamb in the middle of the week, because the day felt a bit too gloomy. And after I did it once, it became my modus operandi for tackling weekdays that were too long and mundane. Because when there’s a roast leg of lamb, doused in thick, creamy gravy on the table, the day just magically ceases to be boring.
True talk; this is a time-intensive recipe. The leg of lamb, seasoned well with salt and pepper, needs to be rested on a bed of rosemary, garlic, and onion and cooked low and slow for 4 to 5 hours. This fragrant, fork-tender lamb is ultra-juicy and infused with the mellow flavors of cooked, tender garlic, caramelized onion, and the aromatic herby-ness of rosemary in each bite.
The leg is ideal for roasting because it is an amalgamation of the gelatinous, fatty and lean parts, all in one cut which gives the roast lamb and variety of textures. Drizzle the lamb generously with the lamb juice-infused, rosemary-garlic gravy and blow off the steam of a mundane weekday.
Making Roast Leg of Lamb with Lamb Gravy:
Preheat oven to 335°F.
Take a metal stock pot or roasting tray and arrange rosemary, garlic and onion at the bottom of the stockpot. Spread them out evenly to create a a bed for the lamb to lay on.
Place the lamb leg on top. Season both sides of the lamb with salt and pepper. Pour stock and water over the lamb (it’s ok if the lamb isn’t completely immersed in the liquids). Drizzle olive oil. Cover and cook for 4 1/2 hours, or until tender. The remove the cover and roast for another 45 minutes, uncovered, till lamb is nicely browned on top.
For the Gravy:
Transfer fat from the surface of roast pot into a saucepan. Add all purpose flour, water and season with salt and pepper. Mix well and simmer on low-medium heat for 3 to 4 minutes, till the gravy thickens. Sieve the gravy, pressing the onions and chunks to get all the juices into the bowl.
Carve roast lamb into thin strips. Lay it on a plate. Drizzle the gravy on top and serve.
4 lb. bone-in leg of lamb
1 tbsp salt, or to taste
1 tbsp ground black peppercorns
1 ½ tbsp olive oil
1 whole garlic, unpeeled and halved
1 onion, quartered
2 – 3 sprigs of rosemary
3 cups beef stock
2 ½ cups water
For the gravy:
4 tbsp all-purpose flour
2 cups water
1 tsp salt
1 tsp ground black peppercorns
- Place rosemary sprigs, garlic, onion in a roast pan or stockpot, in a way that they are evenly distributed in the pan. Place the leg of lamb in the center.
- Sprinkle salt and pepper on both sides of the lamb leg. Pour the stock and water over the lamb (it’s ok if the lamb leg isn’t immersed in stock).
- Drizzle olive oil over the lamb, cover with a foil, and roast for 4 ½ hours at 335°F. Check if the lamb is cooked, if not cover again with foil and roast for 10 – 15 mins more.
- If the lamb is tender, then roast for another 45 minutes, uncovered till it's nicely browned.
- For the gravy, remove the leg of lamb and place the pan with the juices on the stove. Using a spoon, remove fat from the surface of the liquid.
- Add all-purpose flour, water and mix well. Season with salt and pepper and simmer for a few minutes, till the gravy becomes thick and sludgy
- Sieve the gravy, pressing the onions and chunks to get all the juices into the bowl. Carve out thin strips of meat on a plate, pour the gravy on top, garnish with a few sprigs of rosemary and serve!