Roast Lamb Leg with Gravy

By RecipeTin Eats · 150 min

Ingredients

Instructions

1. Take the lamb out of the fridge at least 1 hour before roasting and preheat the oven to 240°C/475°F with the shelf in the middle.
2. Mix the rosemary, garlic and olive oil to make a rub.
3. Place the lamb in a roasting pan and coat it with the rub by hand, then sprinkle with the salt and pepper. Put the garlic halves and rosemary sprigs under the lamb, cut side up.
4. Roast for 20 minutes. Lower the oven to 200°C/400°F and roast for a further 1 hour, or until the internal temperature reaches 53°C/127°F for medium rare. Check first at 45 minutes, as ovens vary.
5. Transfer the lamb to a plate, cover loosely with foil and rest for 20 minutes to 1 hour. The internal temperature will rise to 62°C/144°F.
6. Make the gravy: discard the rosemary sprigs and keep about 4 to 5 tbsp of fat from the pan, adding butter if there is less. Set the pan over medium heat, add the flour when the fat bubbles and cook for 1 minute.
7. Pour in half the beef stock and stir to loosen the sediment, then add the rest of the stock and stir. Mash the garlic in the pan with a potato masher.
8. Simmer for a couple of minutes, stirring, until it starts to thicken. Remove from the heat before it reaches the thickness you want, as it keeps thickening. Strain into a bowl, pressing the garlic to extract the liquid, then serve with the lamb.

Summarized from RecipeTin Eats's video. Watch it for the details.

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