Roast Lamb Leg with Gravy
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 40 mins
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De-chilling and resting time
1 hr 30 mins
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Total Time
15 mins
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Servings
6 -8
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Calories
450 kcal
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Course
Dinner
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Cuisine
British, New Zealand
Roast Lamb Leg with Gravy
Description
This recipe focuses on roasting a whole bone-in lamb leg seasoned with fresh rosemary, minced garlic, salt, and pepper. Initial roasting begins at a high temperature to develop a crust, then continues at a lower temperature until the internal meat temperature reaches medium rare. Garlic heads and rosemary sprigs are placed underneath the lamb to infuse additional flavor into the drippings.
The resting phase after roasting ensures the lamb juices redistribute, resulting in tender slices. The accompanying gravy is prepared using the pan drippings, flour, and beef broth, lending a rich and caramelized complement to the lamb.
Serving suggestions include classic roast potatoes and peas or duck fat potatoes, making the meal complete. Details about lamb sizes, internal temperatures for varying doneness, and resting times help achieve ideal results. The recipe advocates the use of a meat thermometer for accuracy and optimal juiciness.
Additional notes address bone-in versus boneless lamb, use of garlic to sweeten drippings rather than create raw garlic flavors, and substitution options for broth. The recipe yields generous servings appropriate for family meals.
Ingredients
- 2.75 - 3 kg / 5.5 - 6 lb lamb leg , bone-in (Note 1)
- 1 1/2 tsp salt cooking
- 1/2 tsp black pepper
Rub
- 1 1/2 tbsp rosemary finely chopped, fresh leaves
- 3 garlic finely minced, cloves
- 2 tbsp olive oil
Base
- 2 garlic halved horizontally (Note 2, whole heads
- rosemary optional, few sprigs
Gravy
- 4 tbsp flour , plain/all purpose
- 2 1/2 cups beef broth low sodium (Note 3, or stock
Instructions
- Take lamb out of fridge at least 1 hour before roasting. (Note 4)
- Preheat oven to 240°C/475°F (220°C fan) with oven shelf in the middle.
- Rub - Mix rosemary, garlic and olive oil.
- 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.
- 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!
- 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.
- Serve lamb with gravy, duck fat or classic crunchy roast potatoes, peas and steamed carrots tossed with butter and parsley.
Gravy for roast lamb leg
- Drippings in pan - Discard rosemary sprigs. You should have around 4 - 5 tbsp of fat (drippings). If less, add butter. If much more, discard a bit.
- Add flour - Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
- Stock - Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
- Garlic squidging - Use a potato masher (if you're really keen like me) to mush the garlic to squeeze out the flavour (also helps flour caught in garlic to dissolve).
- Taste - Check salt and pepper (I don't add more).
- Thicken - Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
- Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy jug and serve with lamb!
Notes
- Use a bone-in leg for juicier meat; boneless legs cook faster but may lose some juiciness.
- Remove lamb from fridge 1 hour before roasting to allow even cooking.
- Roast garlic heads cut side up under the meat to infuse sweet, caramelized garlic flavor into drippings.
- A meat thermometer is recommended to ensure desired internal doneness.
- The gravy made with beef broth yields a rich, traditional flavor; substitute chicken broth if needed.
- The lamb leg will stay warm up to one hour after resting, allowing time to prepare sides.
- Portion size guidance: approximately 280g cooked meat per person for generous servings (based on 2.5 kg raw leg).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 275g | |
| Calories | 450cal | 23% |
| Carbohydrates | 3.3g | 1% |
| Protein | 54.6g | 109% |
| Fat | 22.7g | 35% |
| Saturated Fat | 6.1g | 31% |
| Polyunsaturated Fat | 16.6g | 98% |
| Cholesterol | 169mg | 56% |
| Sodium | 381mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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