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Slow Roasted Leg of Lamb with Rosemary Gravy

This rich, slow roasted leg of lamb is the perfect special occasion or Sunday dinner meal. It's also not super difficult, mostly throw it in a low oven and forget about it for the next few hours. The rosemary gravy at the end is the perfect way to top it all off. Cooking instructions for a boneless leg of lamb are in the notes.
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Prep Time 10 minutes
Cook Time 6 hours
Course Dinner, Main Course
Cuisine American
Servings 6 people
Calories 151 kcal

Equipment

  • Roasting pan

Ingredients
  

For the Lamb

  • 3 celery stocks roughly chopped
  • 2 carrots roughly chopped
  • 5 cloves garlic smashed and peeled
  • 4 shallots peeled and cut in half
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 5 springs rosemary
  • 1 4-7 lb bone-in leg of lamb (for boneless cooking instructions, see notes)

For the Gravy

  • 1 C pan drippings (more or less, depending on how much you get)
  • 3 tablespoon butter
  • 3 tablespoon flour
  • 1 C chicken stock
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped rosemary leaves

Instructions
 

For the Lamb

  • Preheat your oven to 300°F.
  • Spread the vegetables, garlic, and shallots over the bottom of a large roasting pan. Add olive oil, salt, and pepper. Toss to coat. Place the rosemary and the leg of lamb on top of the vegetables. Season the lamb well with salt and pepper.
  • Cover the lamb with tin foil, and roast, for 4½ to 5½ hours, depending on the size of your leg (the internal temperature should be around 170°F).
  • Uncover the lamb, and cook for an additional 45 minutes to brown the top.
  • Remove the lamb from the pan, and set aside to rest under tin foil as you make the gravy.

For the Gravy

  • Carefully strain the drippings from the pan (we don't want any solid veggies in here). Set aside.
  • Melt butter in a medium sauce pan over medium heat. Add the flour, and whisk continuously for about a minute, until well combined and smooth.
  • Add the pan drippings in a continuous stream, whisking the entire time.
  • Add one cup of chicken stock in the same manner. Add salt, pepper and rosemary.
  • Continue simmering for about 10 minutes, or until the gravy starts to thicken (if it gets too thick, just add some more chicken stock and whisk).
  • Serve immediately alongside the leg of lamb.

Notes

For Cooking Boneless Leg of Lamb
Preheat your oven to 325F. 
Assemble the lamb as above (resting the meat on the vegetables, cover with tin foil). 
Cook the meat for 20 minutes per pound - or - decide what doneness you want and follow below: 
Medium Rare: 20 minutes per pound - internal temperature should be 145F. 
Medium: 25 minute per pound - internal temperature should be 150F. 
Medium Well - 27 minutes per pound - internal temperature should be 160F.
Well Done: - 30 minutes per pound - internal temperature should be 170F. 
Take the tin foil off for the last 20 minute of the cooking process. 
*The best way to tell if your lamb is cooked to the desired doneness is to check with a meat thermometer. It's the only fail safe method I've found. 

Nutrition

Serving: 100gCalories: 151kcalCarbohydrates: 11gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 16mgSodium: 916mgPotassium: 245mgFiber: 2gSugar: 3gVitamin A: 3701IUVitamin C: 5mgCalcium: 42mgIron: 1mg
Keyword slow roasted boneless leg of lamb, slow roasted leg of lamb
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