sweet & savory 

Roast Leg of Lamb with Red Wine Gravy

Roasting a whole leg of lamb may seem intimidating, but it shouldn’t! It’s quite simple to cook perfectly delicious & impressive roast leg of lamb. Let me walk you through the entire process, step by step.

✅ It's very simple to      make. ✅ The rich red wine      gravy adds a      touch of elegance. ✅ It’s the perfect      special occasion      meal!

why you'll love this recipe!


– whole leg of lamb  – lemon – fresh mint leaves – salt – black pepper – heads of garlic

Let the Lamb Rest

Take out the lamb from the fridge at least 1 hour before roasting. Room temperature lamb cooks more evenly.


Place Lamb on the Rack

Place the lamb leg on a rack in roasting pan, fat side up. Zest the lemon & juice it. You should get about 3 tbs of lemon juice.


Mix Ingredients

In a bowl, mix together lemon juice, zest, mint leaves, salt & pepper. Spread the mixture all over the lamb.


Add Ingredients to the Pan

Cut garlic head horizontally & place it in a roasting pan along with pearl onions. Add water, or beef broth.


Roast the Lamb

Roast until desired doneness, 2-2.5 hours for medium doneness Remove from oven, cover with foil & rest for at least 15 mins before slicing & serving.


Make the Sauce

Remove roasted garlic & pearl onions onto a plate. Pour the pan drippings into a saucepan & heat it. Once bubbling, stir in flour & toast, stirring continuously.


Pour in Wine

Slowly pour in wine, while whisking & then add beef broth. Squeeze in the roasted garlic. Cook until nice & thick, about 3 mins.


Store the Lamb

Refrigerate leftover lamb in an airtight container for up to 3 days, or freeze for up to 3 months.