Roast Leg of Lamb

This bone-in leg of lamb is rubbed with a Dijon, garlic, and fresh herb paste, then roasted over vegetables so the drippings baste everything. I also include a simple pan gravy made from the roasting juices. It’s a perfect roast main course for Easter, Christmas, Sunday roasts, and holiday dinners.

📝 Ingredients

• 1 1/2 pounds baby potatoes (halved if large)
• 1 pound carrots (peeled and cut into thick chunks (about 1 inch pieces))
• 1 pound Brussels sprouts (trimmed and halved)
• 5 heads garlic (tops cut off)
• 3 tablespoons olive oil
• Salt and pepper (to taste)
• 1/2 teaspoon salt (plus more for the veggies)
• 1/2 teaspoon black pepper (plus more for the veggies)
• 10 cloves garlic (minced)
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary leaves (minced)
• 2 tablespoon fresh thyme leaves (minced)
• 1 tablespoon oregano leaves (minced)
• 2 tablespoons olive oil
• 6 pounds bone-in leg of lamb (trimmed and pat dry)
• 3 tablespoons all purpose flour
• 2 1/2 cups beef broth
• 4 tablespoons unsalted butter (room temperature)
• Garlic from 1 bulb roasted previously
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1NOTE: Make sure to let the lamb come to room temperature at least 1 hour prior to cooking.
2. 2--- FOR THE VEGGIES ---
3. 3Preheat the oven to 450°F (232°C) and position a rack in the middle.
4. 4In the bottom of a roasting pan that has a rack, toss potatoes, carrots, Brussels sprouts, and halved garlic bulbs with olive oil, salt, and pepper.
5. 5Spread evenly into one layer, with the halved garlic bulbs facing up and in the corners of the roasting pan. Set aside.
6. 6--- FOR THE LAMB ---
7. 7Season lamb generously with salt and pepper all over.
8. 8In a small bowl, combine the garlic, Dijon mustard, rosemary, thyme, oregano, olive oil, salt, and pepper.
9. 9Make diagonal slits along the surface of the lamb on both sides and rub the herb paste all over the lamb, pressing it into the surface. *SEE NOTE
10. 10Place the lamb fat side up into the roasting rack above the vegetables so the juices drip down as it roasts.
11. 11Roast at 450°F (232°C) for 20 minutes, then reduce the oven temperature to 350°F (177°C) and continue roasting for about 60–75 minutes (depending on the size of your lamb), or until the internal temperature reaches:- 130°F (54°C) for medium-rare- 135°F (57°C) for medium
12. 12The temperature will continue to rise between 7-10 degrees as it rests. I highly recommend using a digital thermometer to check your temperature.
13. 13If the lamb hasn’t formed a browned crust, broil it for 1-3 minutes, keeping a close eye on it.
14. 14Transfer the lamb to a cutting board and tent with foil to let rest for 15-20 minutes.
15. 15--- SIMPLE PAN GRAVY ---
16. 16Remove vegetables from the pan and transfer the empty roasting pan over two burners set to medium heat.
17. 17Sprinkle in the flour and whisk in with the pan juices until it forms a paste. Keep cooking until it browns slightly, but not burnt.
18. 18Squeeze the garlic cloves from 1 head of roasted garlic into the pan and mash with a fork, potato masher, or back of a flat spatula. Whisk into the paste.
19. 19Pour in the beef broth and simmer until it just begins to thicken. If it gets too thick, whisk in more beef broth a little at a time.
20. 20Remove from heat and whisk in the butter for shine and richness.
21. 21Strain throw a fine mesh strainer into a measuring cup or serving receptacle.
22. 22--- TO SERVE ---
23. 23Slice the lamb against the grain into ½ inch thick pieces. Plate alongside the roasted vegetables and drizzle with the pan gravy, if using.