Roasted Leg of Lamb with Gravy

We have very specific meals that we have on special occasions and lamb is our Easter tradition. There is something about having lamb that is very emblematic of the coming of spring to us and we look forward to this meal every year. It doesn’t have to be a leg of lamb, but that is our preference when we are able to get it.  Surprisingly, lamb isn’t as easy to find here in Colorado and it is often expensive, which doesn’t really make a lot of sense to us.  Oven roasted red potatoes is definitely our favorite starch to serve with lamb and sautéing spinach made for a light and refreshing vegetable.

Dinner Plate

Dinner Plate

Ingredients

  • 5 lb, Bone-in, Leg of Lamb
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Garlic Clove – finely minced
  • 1 tbsp Fresh Rosemary – chopped
  • Salt and Pepper to taste
  • 1/4 cup All-Purpose Flour
  • 1/3 cup Water
Leg of Lamb

Leg of Lamb

Instructions

In a small bowl, combine the olive oil, garlic, rosemary, salt, and pepper.  Place the lamb, fat side up, on a rack in a roasting pan.  Rub the herb mixture over the top of the lamb.  Pour a cup of water into the bottom of the pan.  Pre-heat the oven to 425 degrees and place the lamb on the middle rack in the center of the oven.  Cook for 15 minutes and then reduce the heat to 350 degrees.  Continue cooking for an hour and thirty minutes (approximately 20 minutes per pound) or when an instant-read thermometer reads 155 degrees at the thickest part of the lamb, but not near the bone.  Remove the lamb from the pan, cover, and set aside for 15 minutes to rest.  Using red wine or water, deglaze the bottom of the roasting pan and pour the drippings into a small saucepan over medium heat.  Whisk together the flour and water to make a rue.  Once the pan drippings are hot, slowly whisk in the flour mixture until the gravy is at the desired consistency.  Be sure to add the flour mixture when the drippings are nice and hot to avoid lumps in the gravy.  If desired, roast red potatoes that have been quartered with olive oil, garlic powder, chopped rosemary, salt and pepper, in an oven at 450 degrees for 40 minutes or until golden brown.  In a sauté pan, add olive oil, spinach, red pepper flakes, stone-ground mustard, salt and pepper and cook the spinach over medium-high heat until wilted.  Enjoy with a nice glass of wine.  🙂

Rub for the Lamb

Rub for the Lamb

Gravy

Gravy

Spinach

Spinach

 

 

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10 Responses to Roasted Leg of Lamb with Gravy

  1. Bea dM says:

    Looks so good! it’s probably expensive because it’s very much in demand during this short period, and by having lamb you miss out on having the larger animal down the line …

    Liked by 1 person

  2. Like you, we always have a whole leg of lamb on Easter Sunday. I roasted mine in the same way as you and served it with roast potatoes, carrots and asparagus, not forgetting the mint sauce!! Hope you had a lovely Easter!

    Liked by 1 person

  3. Lamb seems to be not very popular in the US. But it is easier to find than when I first moved here in 1975. Here in NC it is often imported from New Zealand. I seem to remember reading that American cattle ranchers had a “war” of sorts with sheep herders and cattle won.

    Liked by 1 person

  4. Mansoureh says:

    It seems tasty, I’ll give it a try since I like lamb

    Liked by 1 person

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