Martha Stewart roasted leg of lamb with red wine gravy is a make ahead crowd pleaser for holiday dinners. She slashes the meat deep, then packs each cut with rosemary, garlic, and Dijon paste. A rich pan gravy builds from the drippings while the roast rests.
Serve it carved thin alongside roasted potatoes and a green salad for a dinner party that feeds 12. Searing under the broiler at the end gives the lamb a crisp, golden crust that holds in every drop of juice.
Martha Stewart Roasted Leg of Lamb With Red Wine Gravy
Course: DinnerCuisine: AmericanDifficulty: Medium12
servings45
minutes1
hour20
minutes530
kcalCrisp-skinned and rosy inside, with a mustard-rosemary crust that cracks under the knife and a silky red wine gravy spooned over every slice.
Ingredients
1 bone-in leg of lamb, aitchbone removed by butcher (7 to 8 pounds)
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary leaves, plus sprigs for garnish
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 cup chicken broth or water
2/3 cup dry red wine
1 1/2 cups chicken broth, divided
1 tablespoon plus 1 teaspoon all-purpose flour
Directions
- Trim the shank bone: For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. Your butcher may be willing to do this for you.
- Slash the meat: Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. Use shears to trim the fat pads around the hip, or large end. Make incisions 1 inch long and 1/2 inch deep all over the leg so the aromatic rub can penetrate the meat.
- Make the rub: Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425°F.
- Roast the lamb: Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325°F, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130° to 135° (medium-rare), about 55 minutes.
- Broil until crisp: Increase temperature to broil. Broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board and let rest at least 20 minutes before carving.
- Build the gravy: While lamb is resting, remove rack from roasting pan and place pan across 2 burners over medium-high heat. Add wine to the drippings in the pan, bring to a simmer, and reduce by half, scraping up any brown bits with a wooden spoon. Whisk in 1 1/4 cups broth and return to a simmer. Whisk together remaining 1/4 cup broth and flour in a small bowl, then whisk into wine mixture.
- Strain and serve: Simmer until thickened slightly, less than 1 minute. Add any accumulated juices from platter or carving board and pour through a fine sieve into a bowl. Ladle into a gravy boat and serve with lamb.
FAQs
What cut of lamb is best for roasting?
You want a bone-in leg of lamb, around 7 to 8 pounds, with the aitchbone removed by your butcher for easier carving. Ask them to trim the fell too, which is a thin, tough layer of fat covering the meat. Bone-in keeps the lamb juicier than a boneless rolled leg, and the bone adds flavor to the drippings that become your gravy.
Can you prep roasted leg of lamb ahead of time?
You can do most of the work the day before. Trim the leg, cut the slashes, rub it with the mustard-garlic paste, then wrap it tight in plastic and refrigerate overnight. Before roasting, pull it out and let it sit at room temperature for 30 minutes to 1 hour so it cooks evenly.
How do you know when leg of lamb is done?
Use an instant-read thermometer inserted into the thickest part of the meat near the bone. For medium-rare, pull it at 130 to 135 degrees F. The lamb will carry over about 5 degrees while it rests for 20 minutes, so resist the urge to cook it further.
How should you store leftover roast lamb?
Keep leftover lamb in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Slice it thin for pitas with lettuce, tomato, and tzatziki, or chop it and crisp it in a pan with onion for tacos. Shredded leftovers also simmer well in tomato sauce with carrots and celery for a quick ragu over pasta.
What can you use instead of red wine for the gravy?
Swap in beef broth with a tablespoon of red wine vinegar if you want to skip the alcohol. The vinegar adds the acidity that red wine brings, and the beef broth gives you the body. Cranberry juice mixed with a splash of balsamic vinegar also works, though the flavor will be slightly sweeter.
