Leg of Lamb with Citrus Rub and Gravy
At some point during early adulthood, I decided to train myself to like olives. I had always found them disgusting, but enough was enough and I would like them. It worked! Now, not only do I love olives, but I crave them. And so my goal in life has become to not dislike any foods. I have had good luck with this goal! However, I do have one huge green gooey stumbling block. Even though we have perfected this recipe for Leg of Lamb with Citrus Rub and Gravy, someone always wants to add mint jelly. I don’t get it. But I try to respect it.
Anyway, this lamb recipe is the one I have been making for Easter for years, but with a new rub. The rosemary, garlic, fresh mint and main seasonings are pretty basic for lamb, but this one is loaded with lemon and orange zest to give it a little more, well, zest. My favorite part of this Leg of Lamb with Citrus Rub and Gravy is that it is all about the crock pot. That gives you 3-4 hours to make all of your sides and dessert, have a glass of wine, and conduct an Easter Egg Hunt. The slow cooked lamb is so tender and juicy. There is zero need for any sort of funky jelly. But when the lamb is finished crocking, all of the delicious drippings in the pot will be the main ingredient for an outrageously easy and delicious gravy, which makes the lamb taste even more tender and juicy.
If you are in the large part of the population that does not like lamb, maybe this post will convince you to make a goal to like it. I am currently working on liking processed yellow mustard. It is a work in progress, which means that I am all booked up with my goal of deciding to like things I find off-putting. So mint jelly will have to wait until next year. Until then, I hope you love this Leg of Lamb with Citrus Rub and Gravy as much as our family does (even the ones who dip it in the gooey green stuff)!
This easy Leg of Lamb with Citrus Rub and Gravy is the most juicy and delicious ever! Make the rub and gravy, and the crock pot takes care of the rest!
- 2.5 lb – 3.5 lb boneless leg of lamb (I used two smaller legs for this post)
- 1 lemon, zested
- 1 orange, zested
- 2 t minced garlic
- 2 t dried rosemary, crumbled in your fingertips
- 1/2 t thyme
- 1 T fresh mint, minced
- 1/2 t salt
- 1/4 t pepper
- 1/2 c beef broth
- a little olive oil
- 1 c lamb drippings from the crockpot
- 1 c beef broth
- 1 large onion, thinly sliced
- 2 T flour
- salt and pepper, to taste
Rise and pat dry the lamb.
Combine lemon zest, orange zest, minced garlic, rosemary, thyme, fresh mint, salt, pepper, and enough olive oil to get things a little moist. Mix together in a small prep bowl.
Rub the mixture all over the lamb with your fingers.
Place the lamb in the crock pot with a half cup of beef broth or water. Set the crock pot to high for four hours. Be sure to check the lamb at 3.5 hours because some cuts of lamb leg have varying thicknesses and dry lamb is so sad!
Heat olive oil in a small sauce pan. Saute onions until they become soft. Pour in the beef broth, and one cup of lamb drippings (or skip the broth and use 2 c of drippings if you have enough). Whisk in the flour to thicken the gravy. Use more or less flour for your desired gravy thickness. Taste and add salt and pepper as needed. Allow to come to a boil and keep warm until serving over the lamb.