Prep time: 15 min
Cook time: 1 hr, 20 min
4-5 bs/2.5 kg boneless leg of lamb
10 rosemary sprigs
1/2 tsp/2.5 mL dried thyme
1 large onion, roughly chopped
3 cloves garlic, minced
1/2 cup/118 mL water
olive oil, for drizzling
1 tep/5mL salt
1/4 tsp/1.2 mL pepper
1 tsp/5 mL sugar
3 tbsp/45 mL flour or Cornstarch
Salt and pepper to taste
Preheat oven to 425°F/218°C.
In a small bowl, mix together the olive oil, garlic, salt, rosemary, thyme, and black pepper. Rub the mixture all over the leg of lamb.
Place the leg of lamb, flat side down, in a roasting pan on a greased rack Allow to rest on the counter, at room temperature, for 1 hour.
Roast the lamb for 15 minutes in the oven at 425°F/218°C.
Lower the oven temperature to 375°F/190°C and continue roasting for 1 hour and 20 minutes (about 20 minutes per pound). The roast will be at a medium rare, you can cook it for longer according to your desired doneness. You can also use a meat thermometer for the best results!
Remove the lamb from the oven, cover loosely with foil and allow to rest for 15 minutes before carving. When the time is up, carve the lamb into slices and set it on a serving plate.
To make the gravy start by skimming some of the oil off the top of the drippings. Transfer the content in the roasting pan into a saucepan, add 1/2 cup/118 mL water to the roasting pan and scrape all the bits remaining in it to the pan. Place the saucepan on medium heat and bring it to boil; for about 3 minutes. Whisk the flour and mix to combine, add some more water if it is too thick. Continue to cook for 3 to 5 minutes or until you get the desired gravy consistency. Take it off the heat and strain the sauce through a sieve until all the gravy is extracted. Check for seasoning and adjust to taste. Serve alongside the lamb and enjoy.