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A sliced roast lamb garnished with rosemary and parsley on a platter, with a gravy boat and lemon wedges in the background.
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Classic Lamb Roast Recipe with Gravy

Whoever's at your table this Sunday? They're going to remember this one. Boneless leg of lamb rubbed with garlic, rosemary, and lemon - blasted at high heat to build the crust, finished low and slow to a perfect rosey pink center, and served with a pan gravy built from every drop left in that roasting pan. The two moves most recipes skip for serious flavor and this one doesn't.
Prep Time20 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 30 minutes
Course: dinner, holiday meal, Main Course
Cuisine: American
Servings: 8 servings
Calories: 453kcal
Author: Abi Gunasekaran

Equipment

Ingredients

Lamb

  • 7-8 lb boneless leg of lamb We love the flavor of Freedom Run Farm USDA-Certified American Lamb
  • 4 tablespoons olive oil or avocado oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 garlic cloves minced
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons lemon juice

Roasting bed

  • 1 large onion thick wedges
  • 2 carrots chunked
  • Fresh Rosemary
  • 4 garlic whole cloves
  • 1 cup low-sodium chicken broth

Pan Gravy

  • 2 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Instructions

Prep the lamb

  • Set a rack in the lower-middle of the oven and preheat to 425°F.
  • In a bowl, combine olive oil, salt, pepper, garlic, rosemary, and lemon juice to make a paste.
    A bowl of herb-infused olive oil dressing with a spoon, surrounded by a striped cloth, carrot pieces, a lemon, rosemary, and a bottle of olive oil.
  • Rub the lamb all over and under any surface seams. Marinate at least 2 hours or overnight. Roll into a cylinder and tie with kitchen twine.
    Raw season boneless leg of lamb butterflied open on a baking tray, surrounded by lemon halves, rosemary, olive oil, and a striped kitchen towel.
  • In a roasting pan, scatter onion, carrot, garlic, and rosemary. Pour in 1 cup broth and set a rack over the vegetables.

Roast the Lamb

  • Place the lamb seam-side down. Roast for 15 minutes at 425°F to start browning, then reduce to 400°F and continue roasting about 60 minutes (time varies by thickness) until the center reaches 135°F for medium. Start checking early.
    Uncooked, seasoned, and tied lamb roast sits on a rack over chopped onions and carrots in a roasting pan, with a lemon, rosemary, and striped towel nearby.
  • Transfer the lamb to a board, tent loosely with foil, and rest 15–20 minutes.

Make the Gravy

  • In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to a blond roux. Slowly whisk in warm stock and the strained pan juices from the roasting pan. Simmer 3–5 minutes until silky. Season with salt and pepper.
    A cast iron skillet filled with brown gravy sits on a light surface next to a sprig of rosemary, a striped cloth, and a partial glass container of oil.

Slice and Serve

  • Snip the twine. Slice the lamb across the grain into ¼–½-inch slices and serve immediately with the pan gravy.
    Sliced roast lamb shown on a plate, cooked medium rare, garnished with fresh rosemary and parsley.

Notes

  • Cook to internal temperature, not time. Pull at 130–135°F for medium-rare or 135–140°F for medium. The roast will rise 5–10 degrees while resting.
  • Pat the lamb dry before applying the herb paste to ensure proper browning.
  • If one end of the roast is thinner, fold it under before tying so it cooks evenly.
  • If the roasting pan begins to dry out, add ¼–½ cup broth to prevent burnt drippings (which will make the gravy bitter).
  • Let the lamb rest 15–20 minutes before slicing to keep the juices in the meat.
  • Warm the broth before whisking into the roux to prevent lumpy gravy.

Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 8g | Protein: 54g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 775mg | Potassium: 895mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2645IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 5mg