Roast Leg of Lamb with Red Wine Gravy
Elevate your next gathering with this show-stopping Roast Leg of Lamb with Red Wine Gravy, a classic centerpiece that's as flavorful as it is impressive. This recipe features a bone-in leg of lamb infused with garlic and fresh herbs like rosemary and thyme, roasted to tender perfection atop a bed of aromatic vegetables. The crowning glory is the luxurious red wine gravy, made by deglazing the pan drippings and simmering them with wine, stock, and a touch of butter for a silky finish. With its perfectly seasoned, succulent meat and richly flavored sauce, this dish is ideal for holidays or special occasions. Serve it with your favorite sides and watch your guests savor every bite! Perfectly suited for keywords like "roast lamb," "easy red wine gravy," and "holiday centerpiece recipe."
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Recipe Information
Ingredients
- 1 whole leg of lamb (bone-in, approximately 5-6 pounds)
- 6 pieces garlic cloves, sliced
- 4 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 3 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper, freshly ground
- 1 large onion, roughly chopped
- 1 large carrot, roughly chopped
- 2 stalks celery stalk, roughly chopped
- 1.5 cups red wine
- 2 cups chicken or beef stock
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 piece bay leaf
Instructions
Preheat your oven to 375°F (190°C).
Using a small, sharp knife, make incisions all over the leg of lamb and insert slices of garlic and small sprigs of rosemary into each incision.
Rub the lamb with olive oil, then season generously with sea salt and freshly ground black pepper.
Place the roughly chopped onion, carrot, celery, and bay leaf into a roasting pan. Lay the lamb on top of the vegetables.
Roast the lamb in the preheated oven for approximately 1 hour and 30 minutes (for medium doneness) or adjust cooking time depending on your preferred doneness (use a meat thermometer to check: 135°F for medium-rare, 145°F for medium).
Halfway through cooking, baste the lamb with its own juices to keep it moist.
Once cooked, transfer the lamb to a cutting board, cover loosely with foil, and let it rest for 15-20 minutes.
While the lamb rests, place the roasting pan with the vegetables over medium heat on the stovetop.
Add the butter and flour to the pan, stirring to create a roux. Cook for 1-2 minutes.
Gradually pour in the red wine, scraping the bottom of the pan to deglaze. Let the wine reduce by half.
Add the stock and simmer for 5-7 minutes until the gravy thickens. Strain the gravy through a sieve, discarding the vegetables.
Slice the lamb and serve with the red wine gravy on the side. Enjoy!
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 34.3 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
