leg of lamb recipe with gluten free gravy and roasted vegetables
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5 from 3 votes

The Ultimate Roasted Leg of Lamb Recipe

Tender, juicy and full of flavor. That's how your guests will describe this wonderful leg of lamb recipe. Perfect for the holidays or a cool evening. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: French
Servings: 8 servings
Calories: 389kcal
Author: Scott G

Ingredients

For the Leg of Lamb

  • 7 LB Leg of Lamb
  • 1 TBSP Kosher Salt
  • 1/2 TBSP Pepper
  • 1/2 Cup Dijon Mustard
  • 1/4 Cup Herbs de Provence

For the Roasted Vegetables

  • 1 Celery Root Peeled and cubed
  • 3 Onions Peeled and quartered
  • 6 Carrots Peeled and large cut
  • 3 Turnips Quartered
  • 8 cloves Garlic Peeled and halved
  • 2 yellow Beets Peeled and quartered
  • 2 TBSP Olive Oil
  • 1 TSP Kosher Salt
  • 1 Cup Dry White Wine
  • 1 Cup Beef Stock Unsalted

Instructions

Preparing the Lamb

  • Season with the salt and pepper. Coat with the mustard and herbs de provence. Allow to come to room temperature on the counter for at least an hour.
  • Preheat the oven to 400 degrees.

Preparing the Vegetables

  • Add the prepared vegetables to a baking dish large enough to hold the lamb. 
  • Add the oil, salt and a couple cranks of pepper. Toss to coat.

Roasting the Lamb

  • Place the lamb on top of the vegetables.
  • Add the stock and wine, then cover tightly with foil.
  • Roast for 45 minutes to 1 hour. When the meat registers 120 degrees, remove the foil and increase the temperature to 425 degrees.
  • Remove when the thickest part of the meat reads 130 degrees.
  • Remove the lamb from the baking dish and loosely tent with foil. Allow to rest for 10 minutes. 

For the Gluten Free Gravy

  • While the meat is resting, heat a heavy bottom skillet over high heat.
  • Strain the juice from the roasted vegetables into the skillet. Begin to reduce.
  • Using a fine mesh strainer, take 3-4 cooked carrot chunks and about 2 of the cooked turnip or celery root pieces. Mash through the strainer with the back of a wooden spoon into the skillet.
  • Mix well to incorporate and continue to reduce until the desired consistency has been achieved. Taste and adjust the seasonings.

Notes

Please be sure to check the temperature while the leg of lamb is cooking, particularly if you are using a boneless leg of lamb. It will reach 130 degrees well before a bone-in leg of lamb!
 
If you don't want your foil to stick to the mustard, lay a handful of parsley down on the highest point of the leg of lamb. It will impart some nice flavor while cooking too.
 
Want to use other vegetables? Go ahead! Try adding some parsnips, kohlrabi, shallots or even potatoes. 

Nutrition

Calories: 389kcal