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Slow Roast Leg of Lamb with Herb Gravy Recipe

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3.8 from 83 reviews

This slow roast leg of lamb recipe results in exceptionally tender, flavorful meat cooked low and slow in the oven. Infused with garlic, onion, and rosemary, the lamb is slow roasted in a flavorful broth, then browned to perfect the crust before serving with a rich homemade gravy.

  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 2.25 kg / 4.5 lb leg of lamb, bone in (or shoulder)
  • Salt and pepper, to taste
  • 1.5 tbsp olive oil
  • 1 whole garlic head, unpeeled, cut in half horizontally
  • 1 onion, quartered (unpeeled is fine)
  • 2 rosemary sprigs (use 2 for mild flavor, or 4 for stronger flavor)
  • 3 cups low sodium beef stock or broth (or homemade)
  • 2 cups water

For Gravy

  • 4 tbsp white flour
  • 1 cup water (for adjusting gravy consistency)
  • Salt and pepper, to taste

Instructions

  1. Preheat Oven: Set your oven to 170°C (335°F) standard or 150°C for fan ovens to ensure a slow, even roasting process.
  2. Prepare Aromatics: Place garlic halves, quartered onion, and rosemary sprigs in a metal roasting pan as a flavor base for the lamb.
  3. Season Lamb (First Side): Put the lamb leg right side up in the roasting pan. Generously sprinkle salt and pepper over the surface and rub it in well for seasoning.
  4. Season Lamb (Second Side): Turn the lamb over so it mostly rests on the garlic and onion. Again, season generously with salt and pepper, rubbing it thoroughly into the meat.
  5. Add Liquids and Oil: Drizzle the lamb with olive oil. Pour the beef stock and water around the lamb in the pan—not covering the lamb completely, but allowing it to partially sink into the liquids. Cover the pan tightly with foil to retain moisture while allowing some steam to escape.
  6. Slow Roast: Place the covered roasting pan in the oven and roast the lamb slowly for 4.5 hours. This gentle cooking breaks down the connective tissue and tenderizes the meat beautifully.
  7. Check Tenderness: Carefully remove the foil and turn the lamb over. Test the meat by prying a small section with a fork; it should pull apart easily. If not tender enough, cover again and continue roasting until ready.
  8. Brown the Lamb: Remove foil and roast the lamb uncovered for an additional 45 minutes or until the surface develops a rich, golden-brown crust.
  9. Rest the Meat: Remove the roasted lamb from the oven. Spoon pan juices over the meat to keep it moist. Transfer to a serving platter and cover loosely with foil to keep warm while you prepare the gravy. The lamb can stay warm for 1 to 1.5 hours this way.
  10. Render Fat: Spoon off and discard excess fat floating on the surface of the pan juices using a large spoon to prepare for the gravy.
  11. Make Gravy – Add Flour: Place the roasting pan on the stovetop over medium-high heat. When the liquid starts bubbling, whisk in the flour. Continue whisking for a few minutes as the mixture thickens and the raw flour taste cooks off.
  12. Adjust Gravy Consistency: Gradually whisk in 1/2 to 1 cup water until the gravy reaches your preferred consistency. Season with salt and pepper to taste—usually no additional salt is necessary.
  13. Strain Gravy: Pour the gravy through a sieve into a bowl, pressing to extract juices from the onions and aromatics. Transfer the strained gravy into a serving jug.
  14. Serve: Use tongs to tear the tender lamb meat and serve it hot with the flavorful homemade gravy spooned over the top.

Notes

  • You can substitute lamb shoulder for the leg if preferred.
  • Allowing the lamb to rest covered loosely with foil after roasting helps redistribute juices and keeps the meat moist.
  • The slow roasting time may vary according to your oven and size of the lamb; check tenderness periodically after 4.5 hours.
  • The amount of rosemary can be adjusted depending on how strong you prefer the flavor.
  • If you want a stronger browned crust, you can finish the lamb under a broiler for a few minutes instead of roasting uncovered.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 15 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: British

Find it online: https://ellarecipe.com/slow-roast-leg-of-lamb-with-herb-gravy-recipe/