Butter Roasted Lamb with Heavenly Gravy

This recipe for butter roasted lamb with homemade gravy is a showstopper. The tender and juicy lamb is roasted to perfection and served with a rich and flavorful gravy. It's the perfect dish for a special occasion or holiday feast. The combination of butter, herbs, and spices creates a mouthwatering flavor that will leave your guests wanting more. Serve this impressive dish with roasted vegetables and creamy mashed potatoes for a complete meal that will impress even the toughest critics.

Ingredients

• 1 (5-6 pound) leg of lamb
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup beef or chicken stock
• 2 tablespoons all-purpose flour

Directions

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper. Mix well until all the ingredients are evenly combined.
3. Place the leg of lamb on a clean cutting board and pat it dry with paper towels. Using a sharp knife, make small incisions all over the lamb. Rub the butter mixture all over the lamb, making sure to get it into the incisions.
4. Heat a large oven-safe skillet over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side.
5. Once browned, transfer the skillet to the preheated oven. Roast the lamb for about 2-3 hours or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
6. Once the lamb is cooked, remove it from the skillet and let it rest on a cutting board, covered with foil, for about 15 minutes.
7. While the lamb is resting, make the gravy. Place the skillet back on the stovetop over medium heat. Add the stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
8. In a small bowl, whisk together the flour and a few tablespoons of water to make a slurry. Slowly pour the slurry into the skillet while whisking continuously. Cook the gravy for a few minutes until it thickens.
9. Remove the gravy from the heat and strain it through a fine-mesh sieve to remove any lumps.
10. Slice the rested lamb and serve it with the homemade gravy. Enjoy!

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