Leg of Lamb with Gravy and Vegetables | Dr. Terry Simpson
Leg of Lamb with Gravy and Vegetables
Roasted on a bed of vegetables (your built-in roasting rack) with a quick pan gravy. Thermometer timing included so it’s perfectly rosy, not overdone.
*Depends on size (3–5 lb) and oven; always confirm with an oven-safe thermometer.
Jump to: Ingredients · Method · Pan Gravy · Tips · Nutrition · Med-Diet Points
Ingredients
Lamb
- Leg of lamb — 3 to 5 lb
- Extra-virgin olive oil
- Kosher salt & freshly ground black pepper
- 4 cloves garlic, sliced
- Chopped fresh rosemary (to sprinkle)
Vegetable Trivet
- Sliced fingerling potatoes
- Rough-chopped onion
- Two stalks celery, sliced
- Sliced baby carrots
- Six garlic cloves
- One lemon, halved
- Also consider: sliced butternut squash, parsnips
- Chicken stock — enough to reach ~1/4 inch in pan
Quick Pan Gravy
- Pan drippings
- 1 tsp cornstarch + 1 Tbsp cold water
- Optional: splash of red wine (Pinot Noir)
Method
- Preheat oven to 350°F / 175°C.
- Season lamb: Rub with olive oil; season generously with salt & pepper. Make small slits on both sides; push in garlic slices. Sprinkle rosemary.
- Build trivet: Spread potatoes, onion, celery, carrots, six garlic cloves, and halved lemon in roasting pan. Pour in stock to ~1/4 inch depth.
- Roast: Set lamb on the vegetables. Roast until medium-rare. Timing: roughly 1.5–2.5 hours, depending on size/oven.
- Thermometer: After about 1 hour, turn lamb over and insert an oven-safe probe into the thickest part; continue roasting to 145°F / 63°C.
- Rest: Move lamb & vegetables to a platter; rest 10–20 minutes before slicing.
Pan Gravy
- Set roasting pan over low to medium heat. Scrape up browned bits with a silicone spatula.
- Stir cornstarch + cold water; whisk into drippings to thicken (almost immediate).
- If drippings are scant, add a small splash of red wine or a bit more stock; simmer briefly and season to taste.
Tips & Notes
- Don’t overcook: Pull at 145°F for rosy slices; carryover heat handles the rest.
- Vegetable trivet keeps the lamb elevated for even roasting and makes better drippings.
- Slice across the grain for tenderness; serve with the roasted vegetables and lemon.
- Confession: “I never eat the carrots — only use them for color — my bad.”
Nutrition (estimates)
Values vary with lamb size, trimming, and how much fat/drippings you consume.
| Serving | Calories | Protein | Carbs | Fat | Saturated | Fiber | Sodium* |
|---|---|---|---|---|---|---|---|
| 4 oz cooked lamb (alone) | ~270 | ~25 g | 0 g | ~18 g | ~7 g | 0 g | low |
| Plate estimate: 4 oz lamb + 1 tsp olive oil + 1 cup roasted veg | ~430 | ~25 g | ~20 g | ~23 g | ~8 g | ~3 g | varies |
*Sodium depends on salt usage and stock brand.
Mediterranean Diet Points
Build the plate around plants and extra-virgin olive oil; let lamb be the accent.
FAQ
Can I roast at a higher temp to go faster?
It’s safer to roast at 350°F for even doneness. If you bump to 375–400°F, monitor closely and still use a probe thermometer.
Bone-in vs. boneless?
Both work. Boneless often cooks a bit faster; bone-in adds drama and may keep slices juicier around the bone. Always cook to temp.