Mom's Roasted Leg of Lamb with Gravy & Mint
A succulent garlic and rosemary roasted leg of lamb served with a rich, homemade pan-dripping gravy. Paired traditionally with chilled mint jelly, this dish offers a beautiful sweet and savory flavor contrast that is perfect for a special dinner.
Ingredients
- •5 1/2 lbs leg of lamb (bone-in)
- •6 cloves garlic (cloves, slivered)
- •3 sprigs fresh rosemary
- •2 tbsp olive oil
- •1 tbsp kosher salt
- •1 tsp black pepper
- •2 tbsp (1/4 stick, 28g) unsalted butter
- •1/4 cup (30g) all-purpose flour
- •2 cups beef or lamb stock
- •1/2 cup mint jelly
Instructions
~2 hr 27 min- 1
Preheat your oven to 325°F (165°C). Use a small knife to make 1/2-inch deep slits all over the leg of lamb. Stuff the slivered garlic and small tufts of rosemary into the slits.
10 minutes
- 2
Rub the lamb with olive oil and season generously with salt and pepper. Place it on a rack in a roasting pan and roast for about 1 hour and 45 minutes, or until the internal temperature reaches 135°F for medium-rare.
1 hour 45 minutes
- 3
Remove the lamb from the pan and transfer to a cutting board. Tent loosely with foil and let it rest for 20 minutes before carving.
20 minutes
- 4
While the meat rests, place the roasting pan on the stovetop over medium heat. Add the butter to the pan drippings. Whisk in the flour and cook for 2 minutes to create a roux.
2 minutes
- 5
Gradually whisk in the stock, scraping up all the browned bits from the bottom of the pan. Simmer for 5 minutes until thickened. Season with salt and pepper to taste.
5 minutes
- 6
Carve the lamb against the grain. Serve each portion with a generous spoonful of warm gravy and a side of chilled mint jelly for that perfect flavor contrast.
5 minutes