This roast leg of lamb recipe with red wine gravy may look impressive, but it’s simple to prepare! I’ll walk you through the entire process, step by step, to guarantee it turns out great.
Why you’ll love this roast leg of lamb recipe
It may look intimidating if you’ve never prepared a leg of lamb recipe. However, it’s easier than you probably think! Over the years, I’ve perfected the recipe, keeping the steps simple.
I’ll walk you through my process with step-by-step instructions so you can whip up a restaurant-worthy dinner at home!
- Flavor – The lamb itself is savory and subtly gamey. Then, the lemon cuts through the richness, and we add a hint of mint for a bright, refreshing taste. Finish with red wine gravy, and you have a protein source that satisfies all your tastebuds!
- Texture – Crusty on the outside, tender and juicy in the center, and super juicy, this leg of lamb roast practically melts in your mouth, leaving all your guests coming back for more.
- Approachable – You don’t have to be an experienced chef to prepare an impressive meal. With my simple instructions, even complete beginners can make this recipe.
Pair this leg of lamb roast with sides like brown butter mashed potatoes and shaved Brussels sprouts for an impressive meal that’s perfect for special occasions and comes together with no stress or complicated techniques. Everyone will be begging for the recipe!
Table of Contents
Key Ingredient Notes
Leg of Lamb Roast
- Whole leg of lamb – I use a whole, semi-boneless leg of lamb that’s about 8 pounds. You can choose a semi-boneless leg of lamb or a leg of lamb with a shank attached. There’s no advantage to shank bone though, other than an impressive presentation.
- Lemon – We’re using both the lemon juice and lemon zest to tenderize the meat and add a bright, citrusy taste.
- Mint leaves – Fresh mint leaves add bright notes that pair well with the savory meat and rich gravy.
For Roasting
- Garlic – Roasted garlic adds an incredible sweet, savory flavor to the gravy. Make extras to use with roasted garlic mashed potatoes, grilled steak, pizza dough, and more!
- Pearl onions – Sweet and mild, these pair nicely with the garlic to create a flavorful, savory gravy.
Red Wine Gravy
- Beef broth – This creates a smooth consistency without diluting the flavor of the gravy. For the best results, purchase a high-quality brand of beef stock or make homemade beef bone broth!
- Flour – Use all-purpose flour to form the base of the gravy and create a thick consistency. If needed, you can substitute a 1:1 all-purpose gluten-free flour to keep this roast leg of lamb gluten-free.
- Red wine – Choose a dry red wine that you love the taste of, and save leftovers for drinking. Don’t worry about the alcohol content. It cooks out of the gravy! Or, use red wine vinegar if preferred.
How to choose a leg of lamb?
You can choose a semi-boneless leg of lamb, or lamb with the shank attached. There’s no advantage to shank bone though, other than an impressive presentation.
I love having the bone in the meat while cooking because it increases the richness of the flavor. Another advantage of having the bone is that once cooked, you have a nice bone with delicious bone marrow to use in a soup or stew!
If you aren’t comfortable with carving the leg of lamb once it is cooked, it might work better for you to buy a boneless leg of lamb to roast. A boneless leg of lamb makes carving simple and serving much easier, too!
How to roast a leg of lamb
1. Roast the lamb
- Bring the lamb to room temperature at least an hour before roasting. This helps it cook more evenly!
- Preheat the oven to 350°F.
- Zest and juice the lemon. You should get about 3 tablespoons of lemon juice! If your lemon is small, you may need a second, or use bottled lemon juice.
- Mix the lemon juice, lemon zest, mint, salt, and pepper in a small bowl. Then, spread the mixture all over the lamb, coating it evenly.
- Cut the garlic head horizontally, and place it in a roasting pan alongside the pearl onions.
- Add a cup of water or broth, and roast to your desired doneness.
- Remove the lamb roast from the oven, cover it with foil, and let it rest for at least 15 minutes or up to 1 hour before serving. This allows the natural juices to redistribute, keeping the meat tender and juicy!
Use a meat thermometer
While roasting, use a meat thermometer to check the internal temperature of your leg of lamb roast, and eliminate any guessing. (Keep reading for a guide on achieving the perfect doneness!)
2. Prepare the gravy
- Serve the lamb roast warm with the gravy on the side, and enjoy!
- Remove the roasted garlic and pearl onions from the pan.
- Pour the pan drippings (about ¼ cup) into a medium saucepan, and heat it over medium heat.
- Once bubbling, stir in the flour, and toast, whisking continuously until it’s golden brown and nutty. This only takes about 2-3 minutes. So, keep a close eye on it, and be careful not to let it burn!
- Slowly pour in the wine, whisking continuously. Then, add the beef broth, and squeeze in the roasted garlic cloves.
- Cook until the mixture is thick, about 3 minutes.
What internal temperature should I cook a leg of lamb?
Using a thermometer like a Thermapen Mk4 when cooking a roast leg of lamb is the best way to ensure your lamb is properly cooked to your liking, every time!
Make sure to test the temperature at the thickest part of the meat, and do not let the thermometer touch the bone when testing. If the thermometer touches the bone, the readings will be inaccurate as the bone will be hotter than the surrounding meat.
Also, keep in mind that the internal temperature of the roast will keep rising after removing it from the oven and while resting.
Here is a quick guide to help you know exactly when your meat is ready and how done it is:
- Rare: 125°F (It’ll rise to about 130°F after resting.)
- Medium Rare (My favorite, pink, but not bloody.): 130-135°F (it’ll rise to about 140°F after resting)
- Medium: 135-140°F (It’ll rise to about 145°F after resting.)
- Well Done: 155-165°F (It’ll rise to about 170°F after resting.)
Tips for Success
- Bring the leg of lamb to room temperature before roasting. This helps it cook more evenly and prevents it from becoming tough or dry in the oven.
- Use a digital thermometer like a Thermapen to check the internal temperature of the lamb. This is a fairly pricey cut of meat. So, we don’t want to leave it up to guessing!
- Cook the lamb just under the temperature for your desired doneness. It will continue to rise as the meat rests. So, cooking exactly to your desired temperature will result in overcooked meat.
- Once cooked, tent the lamb, and let it rest for at least 15 minutes before serving. This allows it to finish cooking and for the natural juices to redistribute, keeping the meat tender and juicy.
Make-Ahead and Storing Tips:
- Store leftover roast leg of lamb in an airtight container in the fridge for up to 3 days. Transfer leftover gravy to a separate container, and store it in the fridge for up to 3-4 days.
- Freeze leftover lamb for up to 3 months. To freeze the gravy, pour it into an ice cube tray, and freeze until solid. Then, transfer it to a sealable bag until you’re ready to use it.
- Thaw leftover lamb and gravy in the fridge overnight. Then, reheat the lamb loosely covered in the oven at 300°F just until warmed through. Warm the gravy in a saucepan over medium heat, adding a splash of broth as needed to loosen it back up.
FAQs:
When roasting a leg of lamb in the oven you have complete control over your roast. A fire can be temperamental. So, use your oven to roast until the desired doneness. I found that 2-2.5 hours for medium doneness (135-140°F internal temperature) works perfectly for a leg of lamb.
Use the guide above to cook your lamb perfectly by using a thermometer to cook your leg of lamb just the way you like it.
If cooking a leg of lamb with a bone, aim for at least 12 ounces of lamb per person. Bone adds some weight and some meat will be left on the bone. So, 12 ounces will be more than enough.
If you have chosen to cook a boneless leg of lamb, you should aim for 8 ounces of meat per person. This is more than enough meat to keep everyone satisfied and full when served alongside delicious side dishes.
Pair this roasted leg of lamb with all your favorite side dishes for a fancy holiday dinner or family gathering. Some of my favorite options include summer Israeli couscous salad, mashed potatoes, and air fryer honey glazed roasted carrots.
More Main Courses
Roast Leg of Lamb with Red Wine Gravy
Ingredients
For lamb roast:
- 1 whole leg of lamb About 8lbs, semi-boneless (Note 1)
- 1 lemon
- ½ cup chopped fresh mint leaves
- 1 tablespoons salt
- 1 tablespoon black pepper
For roasting:
- 1-2 heads of garlic
- Pearl onions peeled
For gravy:
- 4 tablespoons flour
- 1 cup red wine
- 1 cup beef broth
Instructions
- Take out the lamb from the fridge at least 1 hour before roasting. Room temperature lamb cooks more evenly.
- Preheat the oven to 350°F.
- Place the lamb leg on a rack in roasting pan, fat side up.
- Zest the lemon and juice it. You should get about 3 tablespoons of lemon juice.
- In a small bowl, mix together lemon juice, zest, mint leaves, salt and pepper.
- Spread the mixture all over the lamb.
- Cut garlic head horizontally and place it in a roasting pan along with pearl onions. Add 1 cup of water, or beef broth.
- Roast until desired doneness, 2-2.5 hours for medium doneness (135-140°F internal temperature). (See Note 2 below for additional information on doneness/internal temperatures.)
- Remove from oven, cover with foil and rest for at least 15 minutes (or up to 1 hour) before slicing and serving.
- To make red wine gravy, remove roasted garlic and pearl onions onto a plate. Pour the pan drippings (about ¼ cup) into a medium saucepan and heat it over medium heat. Once bubbling, stir in flour and toast, stirring continuously, until golden brown and smells nutty, 2-3 minutes.
- Slowly pour in wine, while whisking, and then add beef broth. Squeeze in the roasted garlic. Cook until nice and thick, about 3 minutes.
- Refrigerate leftover lamb in an airtight container for up to 3 days, or freeze for up to 3 months.
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Tips & Notes
- Rare: 125°F (it’ll rise to about 130°F after resting)
- Medium Rare (our favorite, pink, but not bloody): 130-135°F (it’ll rise to about 140°F after resting)
- Medium: 135-140°F (it’ll rise to about 145°F after resting)
- Well Done: 155-165°F (it’ll rise to about 170°F after resting)
Nutrition
This was delicious and easy to follow a big hit with the family today!! Prepared this for our Easter supper thank you for sharing