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Roast Leg of Lamb with Red Wine Gravy

Prep Time: 30 minutes
Servings: 10 servings
Author: Shinee
Roasting a whole leg of lamb may seem intimidating, but it shouldn't! It's quite simple to cook perfectly delicious and impressive roast leg of lamb. Let me walk you through the entire process, step by step. And the rich red wine gravy takes this classic roasted lamb from good to excellent!
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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


  • 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.


Note 1: You can choose semi-boneless leg of lamb, or with shank attached. There’s no advantage to shank bone though, other than impressive presentation.
Note 2: Keep in mind the internal temperature of the roast will keep rising after removing it from the oven and while resting. (This Thermapen Mk4 meat thermometer is my favorite! Super quick and reliable! <- affiliate link)
  • 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)