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Roasted Leg of Lamb

Recipe photo courtesy of Romulo Yanes

See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.

Source: Martha Stewart Living, April 2013
Total Time Prep Servings


For Lamb

For Gravy


Cook's Notes

Making Gravy
While lamb is resting, remove rack from roasting pan and place pan across 2 burners over medium-high heat. Add wine to the drippings in the pan, bring to a simmer, and reduce by half, scraping up any brown bits with a wooden spoon. Whisk in 1 1/4 cups broth and return to a simmer. Whisk together remaining 1/4 cup broth and flour in a small bowl, then whisk into wine mixture. Simmer until thickened slightly, less than 1 minute. Add any accumulated juices from platter or carving board and pour through a fine sieve into a bowl. Ladle into a gravy boat and serve with lamb.

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How would you rate this recipe?
  • MS12056411
    16 APR, 2017
    I was skeptical about the Dijon but it was a delicious roast !!!
  • Surfisher53
    31 DEC, 2014
    Made this recipe without changes and it was incredible.
  • MontyMich
    3 APR, 2013
    I followed this recipe for a 3.62 lb lamb roast so I halved most of the ingredients. I must say, it was DELICIOUS! I marinated my roast overnight, and also added fresh mint along with the fresh rosemary. I would highly recommend this recipe. It is a bit time consuming, but it was definitely worth it.

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