Roast Lamb Leg with Gravy

A succulent roast leg of lamb with a rich gravy, enhanced by garlic and rosemary, perfect for any occasion.

Scale

2.0 kg (4 lb 8 oz) bone-in leg of lamb, trimmed of excess fat
2 tsp (10 g) kosher salt
1 tsp (2 g) freshly ground black pepper
6 cloves garlic, minced (about 18 g)
3 tbsp (9 g) fresh rosemary, chopped
2 tbsp (30 ml) olive oil
Zest from 1 lemon
120 ml (1/2 cup) dry white wine
480 ml (2 cups) beef or lamb stock
30 g (2 tbsp) unsalted butter
1 tsp (4 g) cornstarch or arrowroot mixed with 15 ml (1 tbsp) cold water (optional)

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Bring the meat to room temperature by taking it out of the fridge 30–45 minutes before cooking and patting it dry.
Stir together garlic, rosemary, lemon zest, olive oil, salt, and pepper. Rub evenly over lamb and let rest for 10 minutes.
Heat a heavy skillet over medium-high heat and sear the lamb on all sides until browned.
Preheat the oven to 230°C (450°F). Place the seared leg in a roasting pan and roast for 15 minutes, then reduce oven to 160°C (325°F) and roast for 55–65 minutes for medium-rare.
Remove the leg from the oven and let it rest for 15 minutes tented with foil.
Place the roasting pan over medium heat, deglaze with wine, add stock, and simmer until reduced. Whisk in butter and cornstarch slurry if desired.

For best results, allow the lamb to rest to redistribute juices. Store leftovers properly in the fridge for 3-4 days.