Roast Leg of Lamb with Grav
Ingredients:
1 leg of lamb (4–5 lbs)
4 cloves garlic, sliced
2 tbsp olive oil
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
Salt and pepper to taste
1 cup beef or lamb broth
2 tbsp flour (for gravy)
Preparation:
Preheat oven to 375°F (190°C).
Make small cuts in the lamb and insert garlic slices. Rub with olive oil, rosemary, thyme, salt, and pepper.
Place in a roasting pan and roast for 1 ½ to 2 hours, or until internal temp reaches 135°F (medium-rare) or desired doneness.
Remove lamb and let rest 15 minutes.
For gravy, place roasting pan on the stove, whisk in flour over medium heat. Gradually add broth, scraping up browned bits, and cook until thickened.
Slice lamb and serve with gravy.