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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).
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 1h 40m👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●stove
- ●bowl
📝 Preparation Steps
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.
olive oil2 tbsp
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
9
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.
10
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.
flour (, plain/all purpose)4 tbsp
11
Stock - Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
12
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).
flour (, plain/all purpose)4 tbsp
13
Taste - Check salt and pepper (I don't add more).
14
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.
15
Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy jug and serve with lamb!
Nutrition Facts
calories
450 kcal
fat Content
22.7 g
serving Size
275 g
sodium Content
381 mg
protein Content
54.6 g
cholesterol Content
169 mg
carbohydrate Content
3.3 g
saturated Fat Content
6.1 g
unsaturated Fat Content
16.6 g
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