Gordon Ramsay’s roast leg of lamb is a succulent, herb-crusted dish that’s perfect for special occasions or Sunday dinners. This simple yet elegant recipe ensures tender, juicy lamb with a beautifully crisp exterior, complemented by aromatic garlic, rosemary, and a rich pan gravy. Follow this step-by-step guide to achieve a restaurant-quality roast lamb at home.

What is Gordon Ramsay’s Roast Leg of Lamb?

Gordon Ramsay’s roast leg of lamb is a slow-roasted, herb-infused dish where bone-in lamb is seasoned with garlic, rosemary, and olive oil, and then roasted to tender perfection. The pan juices are used to make a flavorful gravy, enhancing the overall dish.

Other Gordon Ramsay Recipes

Reasons to Try Gordon Ramsay’s Roast Leg of Lamb

Juicy and Tender – Slow roasting locks in moisture and flavor.
Crispy Herb Crust – Garlic, rosemary, and olive oil create a flavorful outer layer.
Rich Pan Gravy – Made from lamb drippings for an extra depth of flavor.
Perfect for Special Occasions – Great for holiday feasts or Sunday roasts.
Simple Yet Elegant – Minimal ingredients, maximum flavor.

Ingredients Needed to Make Gordon Ramsay’s Roast Leg of Lamb

For the lamb:
- 1 bone-in leg of lamb (4-5 lbs)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 lemon, zested
- ½ tsp red pepper flakes (optional)
For the gravy:
- 1 cup beef or lamb broth
- ½ cup red wine (optional)
- 1 tbsp unsalted butter
- 1 tbsp flour

Instructions to Prepare Gordon Ramsay’s Roast Leg of Lamb

Preheat the oven – Set it to 375°F (190°C).
Prepare the lamb – Pat the lamb dry and score the fat lightly with a knife.
Make the herb rub – Mix olive oil, garlic, rosemary, thyme, Dijon mustard, lemon zest, salt, and pepper into a paste.
Season the lamb – Rub the herb mixture all over the lamb, ensuring it’s well coated.
Roast the lamb – Place the lamb in a roasting pan and cook for 1 hour 30 minutes to 2 hours, depending on your preferred doneness.
Rest the lamb – Remove from the oven and let it rest for 15-20 minutes before slicing.
Make the gravy – In the roasting pan, add broth and wine, then whisk in butter and flour over medium heat until thickened.
Serve and enjoy – Slice the lamb and drizzle with gravy before serving.

Gordon Ramsay Roast Leg of Lamb recipe — Gordon Ramsay Roast Leg of Lamb

What Goes Well With Gordon Ramsay’s Roast Leg of Lamb

Pair with roasted potatoes – Crispy potatoes absorb the rich flavors of the lamb.
Serve with honey-glazed carrots – Adds sweetness to balance the savory lamb.
Enjoy with garlic butter asparagus – A fresh and light vegetable side.
Add a side of Yorkshire pudding – Perfect for soaking up the gravy.
Pair with a bold red wine – A full-bodied Cabernet Sauvignon or Merlot complements the dish.
Serve with mint sauce or chimichurri – Adds a refreshing contrast to the rich lamb.

Key Tips for Making Gordon Ramsay’s Roast Leg of Lamb

Let the lamb come to room temperature – Ensures even cooking.
Score the fat before roasting – Helps the seasoning penetrate deeper.
Use fresh herbs for maximum flavor – Rosemary and thyme enhance the lamb’s natural taste.
Roast with vegetables in the pan – Carrots, onions, and potatoes add extra flavor.
Baste the lamb occasionally – Helps keep it moist and juicy.
Use a meat thermometer – Cook to 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Rest the lamb before slicing – Allows juices to redistribute, keeping the meat tender.

Creative Variations of Gordon Ramsay’s Roast Leg of Lamb

Spicy version with harissa – Rub the lamb with harissa paste for a Middle Eastern twist.
Mediterranean-style with olives and feta – Add olives and crumbled feta for a Greek-inspired roast.
Garlic-butter infused for extra richness – Baste with melted garlic butter throughout roasting.
Slow-roasted for fall-apart texture – Cook at 300°F (150°C) for 4-5 hours for ultra-tender lamb.
Balsamic glaze for a tangy finish – Drizzle with balsamic reduction before serving.
Herb-crusted with mustard and breadcrumbs – Coat with Dijon mustard and breadcrumbs for a crispy exterior.

Storage Guidelines for Gordon Ramsay’s Roast Leg of Lamb

Refrigerate leftovers – Store in an airtight container for up to 3 days.
Freeze for longer storage – Wrap tightly and freeze for up to 2 months.
Use proper wrapping techniques – Prevents freezer burn and preserves freshness.
Thaw in the fridge before reheating – Helps retain texture and flavor.

Reheating Tips for Gordon Ramsay’s Roast Leg of Lamb

Reheat in the oven for best results – Warm at 325°F (160°C) for 15-20 minutes.
Use the stovetop for sliced lamb – Heat gently in a pan with a little broth to maintain juiciness.
Avoid microwaving – This can dry out the meat; use lower heat methods instead.
Let it rest before serving again – Helps retain moisture after reheating.

FAQs

How long should I cook a leg of lamb per pound?

A leg of lamb should be roasted at 375°F (190°C) for about 20 minutes per pound for medium-rare. Use a meat thermometer to ensure doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.

Should I cover the lamb while roasting?

Roasting lamb uncovered allows the exterior to develop a golden-brown crust. However, if the top browns too quickly, loosely cover it with foil during the last 30 minutes of cooking to prevent burning while keeping the meat juicy.

How do I keep the roast lamb moist and tender?

To keep roast lamb moist and tender, let it rest for at least 15-20 minutes after roasting. This allows the juices to redistribute throughout the meat. Additionally, basting the lamb with pan juices during roasting helps retain moisture.

What herbs and seasonings pair best with the roast leg of lamb?

The best herbs and seasonings for roast leg of lamb include rosemary, thyme, garlic, lemon zest, black pepper, and Dijon mustard. These flavors enhance the natural richness of the lamb and create a flavorful crust.

Final Words

Gordon Ramsay’s roast leg of lamb is a show-stopping dish that delivers tender, flavorful meat with a crispy herb crust. Whether served for a Sunday roast, holiday feast, or special occasion, this dish is guaranteed to impress. Follow this recipe to bring restaurant-quality roast lamb to your table!