Easter Leg of Lamb with Gravy
March 28, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1 tsp.) Minced Garlic, for marinade
- (2 tbsp.) Plain Yogurt, for marinade
- (1 tbsp.) Olive Oil, for marinade
- (2 tsp.) Mustard, for marinade
- (1 tbsp.) Butter or Ghee, for browning
- (2) Whole Garlic Heads, cut in half cross section, for the dutch oven
- (1 tbsp.) Butter or Ghee, for roasting in dutch oven
- (3 Sprigs) Rosemary, for roasting
- (1/2 cup, plus more for gravy later on) Beef Bone Broth
- (2 tbsp., or until desired thickness) Guardian Grains All Purpose Flour
- (To taste) Salt and pepper, for the gravy
- (2 sprigs) Fresh Rosemary, chopped, for the gravy
- (1) Leg of Lamb
- (1 tbsp.) Oregano, for marinating
- (1 Tbsp.) Fresh Parlsey, for marinating
- (1 Tbsp.) Fresh Rosemary, for marinating
- (1/2 tsp.) Cumin, for marinating
- (1/4 tsp.) Dried Ginger, for marinating
- (1 Tbsp.) Dried Basil, for marinating
- (1/2 tsp.) Coriander, for marinating
- (1/4 tsp.) Onion Powder, for marinating
- (1 tsp.) Sea Salt, for marinating
- (1/2 tsp.) Black Pepper, for marinating
- (1 tsp.) Fresh Spearmint, chopped for marinating
Directions
Before cooking: You will want to marinate the leg of lamb with the seasoning, fresh parsley and spearmint, minced garlic, yogurt, olive oil, and mustard the night before. Let sit over night and pull out of the fridge an hour before roasting.
For the seasoning combine oregano, rosemary, cumin, ginger, dried basil, coriander, onion powder, salt and black pepper in a small bowl. Use 2/3 of the seasoning for marinating and save the remaining 1/3 for covering the roast in the dutch oven.
You'll start by pre-heating the oven to 400 degrees F, adding a tablespoon of butter or ghee to a dutch oven, turning the stove to medium-high heat and covering the leg with the remaining seasoning. Then brown each side of the leg.
Once the dutch oven is hot, this should take about 3 mins on each side. Once the outside of the leg has a nice brown color all around, remove from the stove top, add the half-sliced garlic heads, another tablespoon of butter and a half cup of beef bone broth. (Use beef broth for darker color.)
Add a few sprigs of rosemary to the bottom of the pan as well- this is mostly to make it pretty but also does impart some flavor during roasting.
Now, your leg of lamb is ready to roast. You'll want to give it 20 mins per lb so a 3 lb leg will take an hour. Be sure to put the dutch oven in covered and check it after 40 mins or so. If you have a leave-in meat thermometer, put that in when you first put it in the oven and cook until 127 degrees for medium rare (what we recommend).
Once your leg reaches temp, pull it out of the oven and let it sit for 20 mins before serving. While it sits, you'll make the gravy. There should be some drippings in the bottom of your dutch oven. Discard the rosemary sprig and garlic.
Spoon the drippings out and add to a saucepan on low-medium heat. Add a little more broth and flour until thick. Add salt, pepper, and rosemary, chopped. After your leg has rested for 20 mins, it should reach an internal temperature of 144 degrees.
Carve and serve with the gravy, roasted asparagus and squash. Enjoy!
