Boneless Braised Leg of Lamb (with the Best Herb Gravy)
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This boneless braised leg of lamb cooks slowly in a fragrant herb broth until it’s meltingly tender, and the pan juices turn into a rich, herby gravy that’s perfect over mashed potatoes. It feels impressive but is impossible to overcook.
I love making this for Easter or Sunday dinner when I want the meal to feel special but stress-free. A roasted rack of lamb has to hit a very specific internal temperature to stay pink and juicy, and if you miss the window, you miss it. Braising takes all that pressure off.
The lamb slowly cooks in beef broth with a rub of fresh rosemary, sage, thyme, garlic, and lemon zest. As the boneless braised leg of lamb becomes fall-apart tender, the top browns beautifully and the herbs melt into the broth below. That broth is really the whole point. Once the lamb comes out, you strain and whisk the liquid into a roux for the richest, herbiest gravy you’ll ever pour over mashed potatoes.
There’s no searing step, no thermometer, and no fussy timing. The lamb takes care of itself while I focus on the sides, and by the time everyone’s at the table, I’ve got a platter of tender sliced lamb and a gravy boat that gets passed around twice.
FAQs
Can I use a bone-in leg of lamb?
You can, though I’d recommend a boneless leg for this braise. Boneless cooks more evenly, is much easier to slice, and fits more comfortably in a Dutch oven. If you’re using bone-in, add about an hour to the cooking time and use a larger pot so the leg sits flat without the bone hitting the sides.
What size leg of lamb should I buy?
A 3-pound boneless leg feeds 6 people generously. For a bigger crowd, look for a 4 to 5-pound leg and add about 30 to 45 minutes of braising time. Use a Dutch oven big enough that the lamb has a little breathing room; otherwise, the broth won’t circulate properly.
Why beef broth instead of lamb or chicken stock?
Beef broth gives the gravy its deep, savory backbone. Lamb stock is hard to find at most grocery stores, and chicken stock is too light to stand up to a 3-hour braise. If you have a rich homemade beef stock on hand, use it. Otherwise, a good store-bought one works perfectly.
Can I make this in a slow cooker?
Yes. Because the slow cooker won’t brown the top of the lamb the way the oven does, sear the herb-coated lamb quickly in a hot pan first to color it. Then transfer everything to the slow cooker with the onion, garlic, herbs, and broth. Cook on low for 7 to 8 hours or high for 4 to 5, then finish the gravy on the stovetop the same way.
Make-ahead suggestions and leftovers
Make-ahead: To get a jump start on prepping this recipe, you can season the lamb, place it in your braising pot with the veggies, and store it in your fridge for up to a day. Add the stock right before it goes into the oven so you don’t have to move a pot of liquid around.
Gravy prep: If you want to cut down on last-minute gravy prep, make a roux with butter and flour (instead of lamb fat and flour). Once the lamb is cooked, skim the fat, then strain the braising liquid into your pre-made roux.
Leftovers taste amazing! We’ve enjoyed them reheated with gravy, crisped in the oven and served in tacos, and pulled into tender bites and laid on a hearty salad. I think they would also taste incredible in lamb bowls with a Greek salad, hummus, and pita.
Boneless Braised Leg of Lamb (with the Best Herb Gravy)
Ingredients
- 3 lb boneless leg of lamb
- ¼ cup olive oil
- 1 tablespoon EACH: finely minced rosemary, sage, and thyme
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 1 pinch chili flakes
- 3 cloves garlic (very finely minced)
- 1 lemon (zested)
- 1 medium onion (quartered – skin can be left on)
- 1 head garlic (cut in half – skins left on)
- 2 sprigs EACH: rosemary, sage, and thyme (see notes)
- 3 cups beef broth
- 3 tablespoons all-purpose flour
Instructions
- Unwrap lamb: Preheat your oven to 325 degrees Fahrenheit. Untie the leg of lamb and open it up. If there is a lot of fat, trim it. Make sure to leave some for flavor.3 lb boneless leg of lamb
- Make seasoning paste: In a small bowl, mix the olive oil, rosemary, sage, thyme, salt, pepper, chili flakes, and garlic.¼ cup olive oil, 1 tablespoon EACH: finely minced rosemary, sage, and thyme, 1 ½ teaspoons sea salt, ½ teaspoon black pepper, 1 pinch chili flakes, 3 cloves garlic, 1 lemon
- Season lamb: Spread this paste over all sides of the lamb, then close it up – no need to re-tie it.
- Arrange in a pan: Place the onion, garlic, and herb sprigs at the bottom of a braising pot (see notes) and set the lamb on top. Pour the beef broth into the dish beside the lamb, then cover the pot.1 medium onion, 1 head garlic, 2 sprigs EACH: rosemary, sage, and thyme, 3 cups beef broth
- Roast lamb: Roast the lamb for 3 – 3 ½ hours, until it is fall-apart tender and nicely browned on top. Remove the lamb from the pot and cover it loosely while you make the gravy.
- Skim fat: Use a large spoon to skim the fat from the liquid in the braising pot.
- Make gravy: Place 3 tablespoons of the fat in a medium pot over medium heat and then whisk in the flour. Set a sieve over the pot and pour the liquid from the braising dish through it. Bring it to a simmer, whisking occasionally, until the gravy thickens. Season to taste with salt and pepper.3 tablespoons all-purpose flour
- Serve: You can either serve the lamb on a platter with the gravy on the side, or pull the lamb into large pieces so it's easier for people to help themselves.
Nutrition
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