Roast Leg of Lamb with a Rich Lamb Gravy
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Recipe Overview
Overview
Roasting a leg of lamb is a classic culinary technique that yields a flavorful and impressive centerpiece for any meal. This recipe highlights the importance of seasoning and resting the meat to achieve the perfect texture and taste. The combination of garlic, rosemary, and thyme creates a fragrant paste that infuses the lamb with rich flavors. As the lamb roasts, the aromas fill the kitchen, making it hard to resist the anticipation of the meal to come.
The gravy, made from the drippings and vegetable water, adds a depth of flavor that complements the lamb beautifully. It’s a simple yet effective way to elevate the dish, ensuring that every bite is packed with savory goodness. The technique of scraping the roasting tin for those flavorful bits is a must, as it captures the essence of the roast.
This dish is perfect for family gatherings or special occasions, especially during the holiday season. The roast leg of lamb, paired with a big jug of rich gravy, is sure to impress your guests and create lasting memories around the dinner table. Whether served with traditional sides or a modern twist, this recipe is a timeless classic that deserves a place in every home cook’s repertoire.
Recipe Details
Steps & Tips
Tip: Take the lamb out of the fridge an hour before cooking to take the chill off.
Preheat the oven to 180 C or 350 F.
In a small bowl, mix together olive oil, garlic salt, molten salt, ground black pepper, rosemary, thyme, and lemon zest to form a thick paste.
Spread the seasoning paste all over the lamb, ensuring it's fully coated.
Place the leg of lamb into a large roasting tin.
Put the lamb in the oven for two hours for medium doneness.
After two hours, remove the lamb from the oven and place it on a warm plate to rest for 30 minutes.
Tip: Let the lamb rest for 30 minutes after cooking to ensure it's juicy.
Place the roasting tin on the hob or transfer to a saucepan if not hob-proof.
Scrape up any sticky bits at the bottom of the pan for flavor.
Sprinkle in one crumbled beef stock cube and two crumbled lamb stock cubes.
Pour in 720 ml or 3 cups of hot vegetable water from cooking veggies.
Lightly season the gravy with a quarter teaspoon each of salt and pepper.
Stir in a cornstarch slurry made of 2 tablespoons of corn flour and 5 tablespoons of cold water.
Whisk until the gravy thickens, then allow to bubble.
Turn off the heat when the gravy is ready.
Tip: Bringing the lamb to room temperature before cooking will help it stay succulent.
Serve the lamb with a big pot of gravy, homemade mint sauce, and all the trimmings.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Resting the lamb after cooking allows the juices to redistribute, ensuring a moist and tender roast.
- •Using vegetable water for gravy enhances flavor and reduces waste.
- •Cooking lamb to medium requires about 2 hours at 180°C (350°F) for a 2 kg leg.
