Print

Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Gravy Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 133 reviews

This Slow Roast Leg of Lamb recipe features a tender, fall-apart leg of lamb slow-cooked in a flavorful garlic, rosemary, and broth mixture. The lamb is gently roasted partly submerged to keep it moist and infused with classic savory flavors, then browned to perfection. Ideal for a comforting main course, this method transforms a lean lamb leg into melt-in-your-mouth deliciousness served with a rich homemade gravy.

Ingredients

Main Ingredients

  • 2.25 kg / 4.5 lb leg of lamb, bone in (or shoulder)
  • Salt and pepper, to season
  • 1.5 tbsp olive oil
  • 1 whole garlic head, unpeeled, cut in half horizontally
  • 1 onion, quartered (unpeeled is fine)
  • 2 rosemary sprigs (for mild flavor)
  • 3 cups low sodium beef stock/broth (or homemade)
  • 2 cups water

For the Gravy

  • 4 tbsp white flour
  • 1 cup water
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 170°C (335°F) for a conventional oven or 150°C for a fan-forced oven to prepare for slow roasting.
  2. Prepare roasting base: Place the halved garlic head, quartered onion, and rosemary sprigs in the bottom of a metal roasting pan to create a flavorful bed for the lamb.
  3. Season the lamb: Season the lamb leg generously with salt and pepper on the top side, rubbing the seasoning well into the meat.
  4. Position the lamb: Turn the lamb over so the meatier upper side now rests mostly on the garlic and onion bed. Season this side again with salt and pepper, rubbing it in thoroughly.
  5. Add liquids and cover: Drizzle olive oil over the lamb, then pour beef broth and water around it so the lamb is partially submerged but not fully covered. Cover the pan tightly with foil, avoiding using a lid, to allow some steam to escape during cooking.
  6. Slow roast the lamb: Place the covered pan in the oven and roast slowly for 4.5 hours, allowing the meat to become tender enough to pull apart easily.
  7. Check tenderness: Carefully remove the foil and turn the lamb over. Test the meat with a fork to ensure it’s tender and pulls away easily. If not yet tender, cover and return to the oven for more time.
  8. Brown the lamb: Remove the foil and roast the lamb uncovered for an additional 45 minutes, or until the exterior develops a rich, golden brown crust.
  9. Rest the lamb: Once browned, remove the lamb from the oven. Spoon pan juices generously over the meat, transfer to a serving platter, and loosely cover with foil to keep warm while preparing the gravy. The lamb can stay warm for 1 to 1.5 hours at this stage.
  10. Make the gravy: Skim off excess fat from the roasting liquid using a large spoon. Place the pan on medium-high heat until the liquid bubbles, then whisk in the flour to form a roux. Continue whisking and cooking for a few minutes as the liquid reduces and thickens.
  11. Adjust gravy consistency: Slowly whisk in 1/2 to 1 cup of water until the gravy reaches your desired consistency. Season with salt and pepper to taste. Strain the gravy through a sieve to remove onion and garlic solids, pressing to extract juices, then pour into a jug for serving.
  12. Serve: Tear the tender lamb meat off the bone with tongs and serve hot with the homemade gravy.

Notes

  • This recipe works perfectly with either a leg or shoulder of lamb. Shoulder has more fat and can be roasted uncovered, but leg benefits from slow roasting submerged in liquid to stay moist.
  • Roast the lamb leg with the meatier, fattier upper side partially submerged in the liquid to keep it tender and flavorful during cooking.
  • Try serving this lamb with truly crunchy roast potatoes for a classic meal.
  • For other roast lamb variations, consider recipes for slow-cooked Greek leg of lamb or classic pink roast leg.
  • Roasting times can be adjusted based on lamb weight; round up to nearest standard cook time (e.g., 2 hours for 2 kg).
  • Calorie estimates may be slightly high as some fat is skimmed off before making gravy, reducing fat content in the final dish.

Find it online: https://recipeloom.com/slow-roast-leg-of-lamb-with-garlic-rosemary-and-rich-gravy-recipe/