Easter Leg of Lamb with Gravy
March 28, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1) Easter 🌷 Leg of Lamb - 30% OFF PLUS FREE SEASONING & RECIPE WITH PURCHASE
- (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 whole package or 6 tbsp.) Seasoning provided*, for marinade
- (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
- (1/6 of seasoning packet or 1 tbsp.) Seasoning packet*, for topping on roast
- (5/6 of package or 5 tbsp.) Seasoning provided*, for marinade
Directions
Before cooking: You will want to marinate the leg of lamb with the seasoning, minced garlic, yogurt, olive oil, and mustard the night before. Let sit over night and pull out of the fridge an hour before roasting.
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!
*Seasoning provided includes: Salt, basil, evaporated cane juice, black pepper, coriander, nutmeg, ground bay leaves, ground rosemary, oregano, cumin, celery, paprika, onion, garlic, spearmint, and ginger.
