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
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.
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
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