Roast Lamb Leg with Gravy
Rosemary-and-garlic-rubbed lamb leg, roasted until medium rare and served with a rich gravy made from the pan drippings.
By Cookin' Kitchen
- Total: 3 hours 15 minutes
- Servings: 6 servings
Recipe
Roast Lamb Leg with Gravy
Rosemary-and-garlic-rubbed lamb leg, roasted until medium rare and served with a rich gravy made from the pan drippings.
Cookin' · https://cookin.club/recipes/roast-lamb-leg-with-gravy
- Prep
- 5 minutes
- Cook
- 1 hour 40 minutes
- Rest
- 1 hour 30 minutes
- Total
- 3 hours 15 minutes
- Servings
- 6
Ingredients
For 6 servings
Lamb
Rub
Base
Gravy
Equipment
- Oven
- Roasting pan
- Meat thermometer
- Aluminum foil
- Stove
- Potato masher
- Bowl
- Strainer
- Gravy jug
Instructions
Roast the lamb
Step 1: Take the lamb out of the refrigerator at least 1 hour before roasting.
Step 2: Preheat the oven to 240°C/475°F (220°C fan), with the oven shelf in the middle.
Step 3: Mix the rosemary, garlic and olive oil to make the rub.
Step 4: Place the lamb leg in a roasting pan. Coat it with the rub using your hands, then sprinkle with the salt and pepper. Place the garlic and rosemary sprigs underneath the lamb, with the cut side of the garlic facing up.
Step 5: Roast the lamb 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. Check the temperature after 45 minutes; ovens vary.
Step 6: Remove the lamb from the oven and transfer it to a plate. Loosely cover it with foil and rest for 20 minutes to 1 hour. Its internal temperature will rise to 62°C/144°F for medium rare. Make the gravy while the lamb rests.
Step 7: Serve the lamb with gravy, duck-fat or classic crunchy roast potatoes, peas, and steamed carrots tossed with butter and parsley.
Make the gravy
Step 8: Discard the rosemary sprigs. You should have around 4–5 tablespoons of fat from the pan drippings. If there is less, add butter; if there is much more, discard some.
Step 9: Place the roasting pan on the stove over medium heat. When the fat starts to bubble, add the flour. Mix it in and cook for 1 minute.
Step 10: Pour in half the beef stock and mix to dissolve the browned residue in the pan. Add the remaining stock and mix.
Step 11: Use a potato masher to mash the garlic and release its flavour. This also helps dissolve any flour caught in the garlic.
Step 12: Taste the gravy and check the salt and pepper.
Step 13: Simmer for a couple of minutes, stirring, until the gravy starts to thicken. Take it off the stove before it reaches your preferred thickness, as it will continue to thicken.
Step 14: Strain the gravy into a bowl, pressing the garlic to squeeze out all the liquid. Pour the gravy into a jug and serve with the lamb.
Notes
For the garlic base, use one quartered onion with the skin on instead of or alongside the garlic. Chicken broth can replace beef broth, though the gravy will be paler.
The nutrition estimate assumes 8 servings and that all the gravy is consumed.
Nutrition per serving
- Calories
- 450 kcal
- Fat
- 23 g
- Saturated fat
- 6.1 g
- Carbohydrates
- 3.3 g
- Protein
- 55 g
- Sodium
- 381 mg
- Cholesterol
- 169 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This roast lamb leg is rubbed with rosemary, garlic, olive oil, salt and pepper, then served with gravy made from the roasting-pan drippings. Peas, carrots and roast potatoes make a fitting accompaniment.
For rosy, juicy lamb
Use a meat thermometer to check the lamb. For medium rare, take it out of the oven at 53°C/127°F; after resting, its temperature will rise to 62°C/144°F.
Rest the lamb for 20 minutes to 1 hour before carving. Make the gravy while it rests.
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