A leg lamb roast is a classic dish that is perfect for a special occasion or a Sunday family dinner. The leg of lamb is seasoned with herbs and garlic, and then roasted in the oven until it is tender and juicy. The dish is typically served with roasted vegetables and gravy.
To prepare a leg lamb roast, start by preheating the oven to 375°F (190°C). Next, season the lamb with salt, pepper, chopped garlic, and herbs such as rosemary and thyme. Rub the seasoning mixture all over the lamb.
Place the lamb in a roasting pan and put it in the oven. Roast for about 1 1/2 to 2 hours or until the internal temperature of the lamb reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
While the lamb is roasting, prepare the vegetables. You can use any combination of vegetables that you like, such as potatoes, carrots, onions, and parsnips. Toss the vegetables in olive oil, salt, and pepper and arrange them in a separate roasting pan. Roast the vegetables in the oven for about 45 minutes or until they are tender and golden brown.
Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, making it more tender and juicy.
To make the gravy, pour the drippings from the roasting pan into a saucepan and heat them over medium heat. Whisk in flour to make a roux, then gradually pour in chicken or beef broth while whisking continuously. Continue to cook until the gravy thickens.
Slice the lamb and serve it with the roasted vegetables and gravy.
