Leg of Lamb with Citrus Rub and Gravy pouring From Charm to Table Blog
Leg of Lamb with Citrus Rub and Gravy

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!

Lamb and Citrus Rub
  • 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
Lamb Gravy
  • 1 c lamb drippings from the crockpot
  • 1 c beef broth
  • 1 large onion, thinly sliced
  • 2 T flour
  • salt and pepper, to taste
Lamb and Citrus Rub
  1. Rise and pat dry the lamb.

  2. 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.

  3. Rub the mixture all over the lamb with your fingers. 

  4. 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!

Lamb Gravy
  1. 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.