Simple Roast Lamb Gravy

If you ask me, a rich homemade gravy is what makes a roast lamb dinner complete.

This classic sauce takes those wonderful pan drippings from your roast and turns them into something that’ll have everyone at the table reaching for seconds. It’s got all those deep, meaty flavors from the lamb, mixed with simple ingredients you probably already have in your kitchen.

I love how it comes together while the lamb is resting – just enough time to gather all those tasty bits from the bottom of the roasting pan and work them into a smooth, pourable gravy. A splash of red wine adds depth, while fresh herbs bring in just the right touch of brightness.

It’s the kind of gravy that makes everything on the plate better, perfect for drizzling over slices of lamb and soaking into mashed potatoes.

What Kind of Lamb Should I Use?

For this gravy recipe, you’ll want to start with a bone-in leg of lamb, which provides the best flavor base for your sauce. The bone adds extra richness to the drippings, while the meat itself creates those tasty browned bits (called fond) on the bottom of the pan that make gravy special. You can find lamb leg at most butcher shops or well-stocked grocery stores, and either domestic or imported lamb will work well. If you’re new to cooking lamb, look for meat that’s pink to pale red with white (not yellow) fat, and don’t worry if you see the bone end trimmed or “frenched” – this is just for presentation and won’t affect your gravy. Just make sure the leg weighs around 5.5 to 6 pounds to match the proportions in this recipe.

Options for Substitutions

Let’s talk about what you can swap in this gravy recipe if you need to:

• Lamb drippings: Since this is a lamb gravy, the meat drippings are pretty important for that classic flavor. But if you’re making this separately from a roast, you can use beef drippings instead – though the taste will be different.
• Fresh rosemary: If you don’t have fresh rosemary, you can use dried rosemary instead – just use 1/2 tablespoon since dried herbs are more concentrated. Thyme works too, though it’ll give a different flavor profile.
• Beef stock: You can swap beef stock with chicken stock or vegetable stock, but beef stock gives the best rich, deep flavor. If using other stocks, add a beef bouillon cube to get closer to that meaty taste.
• All-purpose flour: For thickening, you can use cornstarch instead (2 tablespoons mixed with cold water). For gluten-free options, rice flour works well too – use the same amount as regular flour.
• Fresh garlic: If you’re out of fresh garlic, you can use garlic powder – about 1/4 teaspoon equals 1 clove. For the whole garlic heads, you can skip them if needed, but they do add nice flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lamb gravy is ending up with a lumpy sauce – to prevent this, gradually whisk the flour into the pan drippings while constantly stirring, and slowly add the beef stock in a steady stream rather than all at once. Another common mistake is not scraping up all those flavorful browned bits (called fond) from the bottom of the roasting pan – these caramelized pieces are packed with rich flavor and are essential for a deep, savory gravy. If your gravy is too thin, resist the urge to add more flour directly; instead, let it simmer longer to reduce and thicken naturally, or make a separate roux in a small pan and whisk it in gradually. For the smoothest possible gravy, strain it through a fine-mesh sieve before serving to remove any remaining bits of herbs or garlic that might have broken down during cooking.

What to Serve With Lamb Gravy?

This rich lamb gravy is perfect for spooning over classic roasted potatoes – the crispy outside and fluffy inside of the spuds soaks up all that wonderful sauce. You can also ladle it over mashed potatoes, rice, or even creamy polenta for a cozy meal. Since lamb gravy has such bold flavors from the rosemary and garlic, it pairs nicely with simple roasted vegetables like carrots, parsnips, or Brussels sprouts. And don’t forget some crusty bread on the side to catch every last drop of this tasty gravy!

Storage Instructions

Keep: Your homemade lamb gravy will stay good in the fridge for up to 3 days when stored in an airtight container. The flavors actually get even better after a day as they have time to develop and meld together!

Freeze: Pour the cooled gravy into freezer-safe containers or ice cube trays for easy portioning. It’ll keep well in the freezer for up to 3 months. I like to freeze it in smaller portions so I can thaw just what I need for future meals.

Warm Up: To use your stored gravy, warm it up slowly in a saucepan over low heat, stirring occasionally. If it’s too thick after storing, thin it out with a splash of beef stock or water. You might need to give it a good whisk to bring it back to its original smooth consistency.

Preparation Time	15-20 minutes
Cooking Time	100-120 minutes
Total Time	115-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 200-220 g
• Fat: 120-140 g
• Carbohydrates: 30-40 g

Ingredients

For the lamb rub:

• 2 tbsp olive oil (I use Colavita extra virgin)
• 3 garlic cloves (minced for best flavor)
• 1 1/2 tbsp fresh rosemary (finely chopped)
• 1/2 tsp ground black pepper
• 1 1/2 tsp cooking salt

For the lamb:

• 2 whole garlic heads (halved through the middle)
• 5.5 lb bone-in lamb leg (patt dry for a crisper skin)
• rosemary sprigs (for aromatic roasting)

For the gravy:

• 2 1/2 cups low-sodium beef stock
• 4 tbsp all-purpose flour (I always use King Arthur)

Step 1: Prepare the Lamb

Take the lamb out of the fridge at least 1 hour before roasting to bring it to room temperature.

This ensures even cooking.

Preheat your oven to 240°C/475°F (220°C fan) and position the oven shelf in the middle.

Begin by creating the rub.

Mix rosemary, garlic, and olive oil together.

Place the lamb leg in a roasting pan.

Use your hands to coat the lamb thoroughly with the rub, then sprinkle with salt and pepper.

Arrange garlic and rosemary sprigs underneath the lamb, with the garlic facing up.

Step 2: Roast the Lamb

Place the lamb in the preheated oven and roast for 20 minutes.

After 20 minutes, reduce the oven temperature to 200°C/400°F (180°C fan) and continue roasting for about 1 hour.

Check the lamb’s internal temperature at 45 minutes.

For medium-rare, it should reach 53°C/127°F (refer to any notes on temperature for different doneness).

Step 3: Rest the Lamb

Once the lamb reaches the desired temperature, remove it from the oven and transfer it to a plate.

Loosely cover with foil and allow it to rest for at least 20 minutes to 1 hour.

During resting, the internal temperature will rise to 62°C/144°F for medium-rare.

While the lamb is resting, proceed to make the gravy.

Step 4: Prepare the Gravy Base

After removing the rosemary sprigs from the roasting pan, you should have around 4 – 5 tablespoons of drippings.

Adjust by adding butter if there’s less or discarding some if there’s too much.

Place the roasting pan on the stove over medium heat.

When the fat starts to bubble, add flour, mix well, and cook for 1 minute.

Step 5: Make the Gravy

Pour in half the beef stock, stirring to dissolve any residue, and then add the remaining beef stock, mixing thoroughly.

For extra flavor, use a potato masher to mash the garlic, squeezing out all the flavor and helping dissolve any flour caught in the garlic.

Taste the gravy and adjust with salt and pepper if needed.

Step 6: Finish and Serve the Gravy

Let the mixture simmer for a few minutes, stirring continuously until it starts to thicken.

Be sure to remove it from the heat just before it reaches the desired thickness, as it will continue to thicken slightly after removal from the stove.

Strain the gravy into a bowl, mashing the garlic to extract as much liquid as possible.

Pour the finished gravy into a gravy jug.

Step 7: Serve

Serve the perfectly roasted lamb with the freshly made gravy.

Accompany it with duck fat or classic crunchy roast potatoes, peas, and steamed carrots tossed with butter and parsley for a complete meal.