Boneless Lamb Roast with Garlic & Rosemary Pan Gravy

Recipe prepared by Kita Roberts | Serves 8 | Prep: 20 mins. | Cook: 1 hr. | Rest: 10 mins.

Boneless leg of lamb starts at high heat to develop a flavorful crust, then finishes low and slow for a succulent rosy pink center. Served with a rich, silky pan gravy drawn from every last drop in the roasting pan, this roast is sure to set new Sunday standard.

Instructions

Prep the lamb

1. Set a rack in the lower-middle of the oven and preheat to 425°F.

2. In a bowl, combine olive oil, salt, pepper, garlic, rosemary, and lemon juice to make a paste.

3. Rub the lamb all over and under any surface seams. Marinate at least 2 hours or overnight. Roll into a cylinder and tie with kitchen twine.

4. In a roasting pan, scatter onion, carrot, garlic, and rosemary. Pour in 1 cup broth and set a rack over the vegetables.

Roast the Lamb

1. Place the lamb seam-side down. Roast for 15 minutes at 425°F to start browning, then reduce to 400°F and continue roasting about 60 minutes (time varies by thickness) until the center reaches 135°F for medium. Start checking early.

2. Transfer the lamb to a board, tent loosely with foil, and rest 15–20 minutes.

Make the Gravy

1. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to a blond roux. Slowly whisk in warm stock and the strained pan juices from the roasting pan. Simmer 3–5 minutes until silky. Season with salt and pepper.

Slice & Serve

1. Snip the twine. Slice the lamb across the grain into ¼–½-inch slices and serve immediately with the pan gravy.

Ingredients

For the Lamb

• 7-8 lb boneless leg of lamb

• 4 tbsp. olive oil (or avocado oil)

• 1 ½ tsp. kosher salt

• 1 tsp. black pepper

• 4 garlic cloves, minced

• 1 tbsp. fresh rosemary, chopped

• 2 tbsp. lemon juice

For the Roasting Bed

• 1 large onion, thick wedges

• 2 carrots, chunked

• Fresh Rosemary

• 4 garlic whole cloves

• 1 cup low-sodium chicken broth

For the Pan Gravy

• 2 tbsp. unsalted butter

• 4 tbsp. all-purpose flour

• 2 cups low-sodium chicken broth

• ½ teaspoon salt

• ½ tsp.ground pepper

Nutrition

Serving: 1 serving | Calories: 453kcal | Carbohydrates: 8g | Protein: 54g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 775mg | Potassium: 895mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2645IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 5mg

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This recipe originally appeared on GirlCarnivore.com/boneless-lamb-roast/.