Roast Lamb Leg with Gravy
Recipe video above. I love a roast lamb leg! My top tip is to use a meat thermometer. There's no way to guarantee perfect blushing pink roast lamb without one, even if it's a cheap one!Rubbed with rosemary garlic and accompanied with a killer gravy for lamb. Serve with peas, buttered steamed carrots and crunchy roast potatoes (either classic or ultra crunchy duck fat potatoes).
- Prep time
- 5 min
- Cook time
- 1 hr 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.75 - 3 kg / 5.5 - 6 lb lamb leg (, bone-in (Note 1))
- 1 1/2 tsp cooking salt
- 1/2 tsp black pepper
- 1 1/2 tbsp fresh rosemary leaves (, finely chopped)
- 3 garlic cloves (, finely minced)
- 2 tbsp olive oil
- 2 whole heads of garlic (, halved horizontally (Note 2))
- Few sprigs rosemary ((optional))
- 4 tbsp flour (, plain/all purpose)
- 2 1/2 cups beef broth / stock (, low sodium (Note 3))
Instructions
- 1
Take lamb out of fridge at least 1 hour before roasting. (Note 4)
- 2
Preheat oven to 240°C/475°F (220°C fan) with oven shelf in the middle.
- 3
Rub - Mix rosemary, garlic and olive oil.
- 4
Prepare lamb - Place lamb leg in a roasting pan. Coat with the rub using your hands, the sprinkle with the salt and pepper. Place garlic and rosemary sprigs underneath the lamb, garlic cut face up.
- 5
Roast lamb leg for 20 minutes. Turn the oven down to 200°C/400°F (180°C fan) and roast for a further 1 hour or until the internal temperature reaches 53°C/127°F for medium rare (Note 5 other doneness). Check first at 45 minutes - everyone's oven is different!
- 6
Rest - Remove lamb from oven. Transfer lamb to plate, loosely cover with foil and rest for 20 minutes to 1 hour (it will still be warm enough for serving!). The internal temperature will rise to 62°C/144°F (medium rare). Make gravy while lamb is resting - below.
- 7
Serve lamb with gravy, duck fat or classic crunchy roast potatoes, peas and steamed carrots tossed with butter and parsley.
- 8
Gravy for roast lamb leg