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



For Lamb
For Gravy


Instructions Checklist
  • For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)

  • The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.

  • Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.

  • Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.

  • Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.

  • Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

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.

Reviews (4)

128 Ratings
  • 5 star values: 31
  • 4 star values: 30
  • 3 star values: 43
  • 2 star values: 18
  • 1 star values: 6
Rating: 5.0 stars
Excellent flavor. Followed directions exactly except for the garlic. I left that out due to allergies. The flavor was wonderful even without it, and the temperature and time guidelines produced a perfectly cooked lamb! Will definitely make again.
Rating: 5 stars
Great description for first time leg of lamb roasting! We skipped the gravy and added alot more dijon and some honey/bread crumbs to the rub so it didn't need it. Using the leftovers for lamb cucumber wraps and moroccan stew from other recipes found on here!
Rating: 5 stars
I was skeptical about the Dijon but it was a delicious roast !!!
Rating: 5 stars
Made this recipe without changes and it was incredible.
Rating: Unrated
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.