This simple and succulent Roast Leg of Lamb is the perfect centerpiece for a holiday or Sunday meal. With only 6 ingredients its an easy way to impress a crowd and goes great with my Mint & Cilantro Chimichurri and Perfect British Roasties!
What is a Sunday Roast?
Now for those of you who have never had a British roast let me tell you, you are missing out! Roast meat and potatoes paired veggies and savory Yorkshire puddings all drenched in rich and flavorful gravy. This meal is traditionally served on Sundays as a late lunch/early dinner and is one of the things my husband most misses since moving to Texas.
While my Sunday roast will never compare with my mother-in-laws, I feel like I’ve done a darn good job putting my own twist on the classic.
Ingredients for this Roast Leg of Lamb:
- Boneless leg of lamb: You could totally do this with a bone in leg of lamb you would just need to add about 5-7 minutes per pound of cooking time.
- Fresh Rosemary
- Fresh Garlic
- Olive Oil
- Salt & Pepper
Equipment:
You will need a roasting pan with a roasting rack. Something similar to this will work:
They also have disposable roasting pans with racks available at most grocery stores.
The Method:
This method of roasting is incredibly simple but still comes out oh so impressive.
They key is to get your lamb to room temperature before roasting, about 30-45 minutes, and then studding the fat with flavor by making small incisions and stuffing them with garlic cloves and rosemary sprigs.
Then you’ll roast at 450 degrees F for 15 minutes to really get that fat rendered before turning the heat down to 375 degrees F and roasting about 15 minutes per pound.
What should I serve it with?
My favorite condiment for this recipe is my easy homemade Mint & Cilantro Chimichurri and I love a simple homemade gravy made out of drippings (see instructions below).
I also typically serve it with my Perfect British Roasties and some simple steamed Napa cabbage. When I am really feeling like going all out I’ll even make some Yorkshire Puddings.
Talk Gravy to Me:
Everyone has a different method of gracy making. Some prefer the little packets, others go all out with wine and spices. This is how I make my simple gravy:
- Pour all lamb drippings from the roasting pan, making sure to scrape up all those brown bits, into a skillet.
- Sprinkle a couple tbsp of flour or, if doing Whole30, arrowroot powder, onto the drippings and cook over medium high heat for about 2 minutes until the flour is fully incorporated.
- Gradually add beef broth, about 1/2 cup a time, whisking continuously to avoid any lumps. Depending on how much dripping you have this will probably need about 2 cups of broth total.
- Continue whisking over medium high heat until the gravy begins to thicken. Once it reaches your desired consistency taste and season with salt & pepper to preference.
And wala! Homemade gravy!
I hope you enjoy this recipe as much as we do! And remember, you can always shoot me an e-mail with any questions: JamJarBites@gmail.com
Roast Leg of Lamb
This simple, succulent roast lamb is the perfect centerpiece for a holiday for Sunday meal
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minutesIngredients
4-5 lb boneless leg of lamb
5-10 garlic cloves, cut in half
several sprigs of rosemary cut into 1/2 – 1 inch pieces
olive oil
salt & pepper
Directions
- Take the lamb out of the fridge about 30-45 minutes before roasting to allow it to come to room temperature.
Preheat the oven to 450 degrees F. - Pat the lamb dry with a paper towel to remove any moisture. Rub olive oil on both sides and generously season the entire outside of the lamb with salt & pepper.
Place lamb, fat side up, on a roasting rack in a roasting pan. Use a small parring knife to cut slits into the fat of the lamb and fill each slit with 1/2 garlic clove or sprig of rosemary. Repeat until all of the garlic has been used up. - Place roasting pan in the oven and roast lamb at 450 degrees for 15 minutes.
Turn the heat down to 375 degrees F and continue roasting for approximately 15 minutes per pound or until the lamb reaches an internal temperature of 135 degrees F (for medium/medium rare).
Remove lamb from the oven and gently cover with foil. Allow to rest for at least 30 minutes before slicing.
Serve with Mint & Cilantro Chimichurri and/or use the drippings to make a simple and delicious lamb gravy (method above).
Enjoy!
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Growing up Sunday roasts were always a thing. I haven’t done that in years though. But I bet it’s delicious with the chimichurri. I will definitely need to try this.
I love a roast leg of lamb – especially on the weekend! This looks delicious. I have never tried it with a chimichurri before, but this will be happening very soon! I think the flavours will work perfectly.
I’ve always been nervous to try lamb! But this recipe makes it foolproof!
This is an amazing recipe! I’m always afraid of cooking lamb but I love the way this came out!
Wow, I don’t often cook lamb since it seems like such a tricky protein, but I’m saving this for a rainy day!
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Five ingredients to make this roasted lamb? Absolutely a must-try recipe and that gravy looks so delicious!
I loved this roast lamb. It was so flavorful
My family loved this!
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Love the look of that Mint & Cilantro Chimichurri with a classic Sunday Roast. OMG looks soo amazing!
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