• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
    • Privacy Policy
    • Contact
    • WEBSITE ACCESSIBILITY
  • Recipes
    • Instant Pot Pressure Cooker
    • Meatless Monday
    • Appetizer
    • Air fryer

The Dinner Bite logo

menu icon
go to homepage
search icon
Homepage link
  • About
    • Privacy Policy
    • Contact
    • WEBSITE ACCESSIBILITY
  • Recipes
    • Instant Pot Pressure Cooker
    • Meatless Monday
    • Appetizer
    • Air fryer
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Main Dishes » Roast Leg Of Lamb With Gravy Recipe

    Published: Apr 8, 2020 · Modified: Nov 8, 2021 by Ajoke · This post may contain affiliate links ·

    Roast Leg Of Lamb With Gravy Recipe

    Skip to Recipe - Print Recipe

    You wouldn’t believe how easy it is to make this tender and flavourful roast leg of lamb. This recipe requires a handful of pantry staple ingredients, patience, music of choice and love.

    Serve this roast leg of lamb with cubed potatoes, mash, mint sauce, vegetables and gravy made from the lamb dripping for your Sunday roast dinners or Easter.

    Easter came early for us this year and I just have to share my simple roasted leg of lamb recipe with you all. Roasting huge meat like this can be daunting, it is actually simple although it requires some TLC this recipe is mostly hands-off. It also requires minimal prepping.

    Lamb can be roasted the conventional way, barbequed or slow roasted until it is tender, juicy, blushing pink and delicious. If you are looking for that special meat to cook for that next celebration party, let it be lamb. It is naturally flavourful and if cooked correctly, you won’t run afoul of overcooking this lovely meat.

    I love all my meat well done but I always make an exception for lamb. I don’t do blood on my plate though. If you would like yours rare, I will talk more about the right temperature to cook the meat on for the desired doneness.

    roasted leg of lamb and potatoes on a wooden board.

    Roast leg of lamb marinade

    This recipe uses the most basic lamb marinade ever, but I promise you it is the best ever

    Rosemary fresh or dried

    Freshly ground black pepper, do not skip this

    Onions

    Whole garlic head

    Salt

    Olive oil

    Chicken stock substitute with vegetable or beef stock

    Lemon (this is optional, and I didn’t use it too)

    ingredients.

    How to make roasted leg of lamb

    First, you need to bring the lamb out of the fridge one hour before prepping so it comes to room temperature. This helps the meat to cook evenly in the oven. No need to remove the fat of the meat as it adds to the overall flavour of the drippings that make the best lamb gravy ever. Prepare your roasting pan

    Preheat the oven at 190C/374F for a conventional oven or 170C/338F for a fan oven (30 minutes before roasting time is fine)

    Pat the lamb dry and score the fatty side some few times then add salt and pepper making sure you rub it all over the lamb

    Add rosemary, garlic cloves and olive oil to a small blender or mortar and blitz until marinade is coarse (you could finely chop the rosemary and garlic if you want)

    marinade in a blender cup.

    Cut the head of garlic and onions into 2 and place on the prepared roasting pan

    Rub the marinade all over the lamb including the scored bits and place it fat side up on top of the onions and garlic. Then add water and chicken stock to the bottom of the pan.

    Place it in the oven and roast for 1 hour, carefully take it out of the oven and turn it over to the other side and continue to roast for another 30 minutes, baste the lamb with its dripping at this time.

    Bring the lamb out of the oven one last time and turn it over then roast for additional 30 minutes (see notes for time and doneness)

    Carefully bring out the lamb from the oven, cover with an aluminium foil loosely and rest for at least 20 minutes before serving, the meat stays warm this way. Move on to making the gravy

    Lamb Gravy

    Skim off the oil from the dripping then transfer the content in the roasting pan into a saucepan, add one cup of water to the roasting pan and scrape all the bits remaining in it to the pan.

    Place the saucepan on medium heat and bring to boil for about 3 minutes. Whisk the flour into the sauce and mix to combine (don’t worry if there are lumps in it), add water if it is too thick. Continue to cook for another 3 to 5 minutes or until you get the desired gravy consistency. Take it off the heat

    Strain the sauce through a sieve until all the gravy is extracted. Check for seasoning and adjust accordingly. Serve with lamb and other sides of choice

    Roast leg of lamb cooking time per kg

    for every 500g or 1 pound, cook for 25 minutes (medium) and 30 minutes resting time or 30 minutes per 500g (1 pound) for well-done lamb. E.g. if you are roasting 2kg of a leg of lamb and you want it to be well done, you would roast it in the oven for 2 hours plus 30 minutes resting time.

    Don’t let the length of time discourage you from making this recipe. It would all be worth it in the end.

    Cooking temperature for this meat

    rare lamb, the internal temperature would read 50-54C

    Medium rare, 55-59C / 130-138F

    Medium, 60-66C / 140-150F

    well done, 68-74C / 155-165F

    Roast leg of lamb accompaniments

    Serve this tender and flavourful meat with any the following

    Roasted potatoes

    Parmentier potatoes (French potatoes)

    Creamy garlic mashed potatoes

    Roasted cauliflower and broccoli

    Steamed asparagus cooked in an instant pot

    Steamed broccoli and carrots

    Coconut rice

    potatoes dauphinoise

    Brown sugar glazed carrots

    Use any or all of the following sauce on your lamb

    Redcurrant Jus

    Mint sauce

    Cranberry sauce

    Lamb sauce from drippings which can be made into gravy

    Tips for cooking a leg of lamb faster

    • Remove the bone in the leg of the meat and use a butterfly technique to cook the meat, this is like spatchcocking a chicken if you are familiar with it. If you use this method, cook the meat half the time recommended for a whole leg.
    • Marinade the meat a day before roasting for more infused flavour

    How to store

    Leftovers can be stored in the fridge in an airtight container for up to 3 days and up to 3 months in the freezer. Make sure the meat is completely cooked before storing.

    To reheat: let meat thaw in the fridge overnight, warm in the oven or in the microwave. Add leftover to curries or use in stir-fries.

    Other recipes on the blog you would love

    Instant pot turkey breast

    Roasted whole chicken

    If you made this easy roasted leg of lamb recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    roast leg of lam and gravy.

    Roast Leg Of Lamb With Gravy Recipe

    Ajoke
    You wouldn’t believe how easy it is to make this tender and flavourful roast leg of lamb. This recipe requires a handful of pantry staple ingredients, patience, music of choice and love. Serve this roast leg of lamb with cubed potatoes, mash, mint sauce, vegetables and gravy made from the lamb dripping for your Sunday roast dinners or Easter.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 16 mins
    Cook Time 2 hrs
    Resting time 30 mins
    Total Time 2 hrs 46 mins
    Course Main Course
    Cuisine American, British, New Zealand
    Servings 8
    Calories 259 kcal

    Ingredients
      

    • 2 kg leg of lamb (boned in) 4lb
    • 1 ½ tablespoon S Fresh spring rosemary chopped
    • Freshly ground black pepper and salt
    • 1 medium onion
    • 2 Whole garlic head cut into halves reserve 1 half to use in marinade
    • 2 tablespoons olive oil
    • 2 cups low sodium chicken stock substitute with vegetable or beef stock
    • 2 cups water

    Gravy

    • 3 tablespoons flour orCornflour slurry
    • Salt and pepper to taste

    Instructions
     

    • Bring the lamb out of the fridge one hour before prepping so it comes to room temperature. This helps the meat to cook evenly in the oven. No need to remove the fat of the meat as it adds to the overall flavour of the drippings that make the best lamb gravy ever. Prepare your roasting pan
    • Preheat the oven at 190C/374F for a conventional oven or 170C/338F for a fan oven (30 minutes before roasting time is fine)
    • Pat the lamb dry with a kitchen towel and score the fatty side some few times then add salt and pepper making sure you rub it all over the lamb
    • Cut the head of garlic and onions into 2 and place on the prepared roasting pan (peel and reserve half of one garlic head for the marinade)
    • Add rosemary, garlic cloves and olive oil to a small blender or mortar and blitz until marinade is coarse (you could finely chop the rosemary and garlic if you want)
    • Rub the marinade all over the lamb including the scored bits and place it fat side up on the onions and garlic. Then add water and chicken stock to the bottom of the pan.
    • Place it in the oven and roast for 1 hour, carefully take it out of the oven and turn it over to the other side and continue to roast for another 30 minutes, baste the lamb with its dripping at this time. Bring the lamb out of the oven one last time and turn it over then roast for additional 30 minutes (see notes for time and doneness)
    • Carefully bring out the lamb from the oven, cover with an aluminium foil loosely and rest for at least 20 minutes before serving, the meat stays warm this way. Move on to making the gravy

    Lamb Gravy

    • Skim off the oil from the dripping then transfer the content in the roasting pan into a sauce pan, add one cup of water or more to the roasting pan and scrape all the bits remaining in it to the pan.
    • Place the saucepan on medium heat and bring to boil for about 3 minutes. Whisk the flour into the sauce and mix to combine (don’t worry if there are lumps in it), add water if it is too thick. Continue to cook for another 3 to 5 minutes or until you get the desired gravy consistency. Take it off the heat
    • Strain the sauce through a sieve until all the gravy is extracted. Check for seasoning and adjust accordingly. Serve with lamb and other sides of choice

    Notes

    Cooking temperature for lamb
    Rare, the internal temperature would read 50-54C
    Medium rare, 55-59C / 130-138F
    Medium, 60-66C / 140-150F
    Well done, 68-74C / 155-165F

    Nutrition

    Calories: 259kcalCarbohydrates: 4gProtein: 34gFat: 11gSaturated Fat: 3gCholesterol: 101mgSodium: 119mgPotassium: 526mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 18mgIron: 3mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword leg of lamb recipe, roast leg of lamb, roasted leg of lamb recipe, slow roast leg of lamb
    Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
    Tried this recipe?Let us know how it was!

    DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

    1040 shares

    Filed Under: Easter, Holiday Recipes, Main Dishes Tagged With: Easter, holidays, slow cooking

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

    Previous Post: « Instant pot asparagus (Steamed Asparagus)
    Next Post: Parmentier Potatoes (Cubed Potatoes) »

    Reader Interactions

    Comments

    1. Edward says

      April 10, 2020 at 4:26 am

      5 stars
      Wow... Just wow! Exactly like one would have it in a Michelin Three Stars restaurant.
      Very well done

      Reply
      • Ajoke says

        April 11, 2020 at 6:22 pm

        Thank you so much, Edward, for your kind words, I am going to sleep a happy girl today.

        Reply
    2. Rebecca says

      April 10, 2020 at 12:35 am

      5 stars
      Hi, my colleague at work just showed me this. Good gracious! This is incredibly mouth watering. I'll be making this for my family this weekend. I hope it turns out nice. I'll follow the instructions to the last letter. Great work you have here.
      Cheers.

      Reply
      • Ajoke says

        April 11, 2020 at 6:24 pm

        Hello Rebecca, thank you and I hope you all love this lamb roast as much we did. I'd love to hear back from you when you try the recipe. Warm regards

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Ajoke.

    It is really nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience.

    More about me →

    Trending Recipes

    • vanilla sponge cakes.
      Easy Vanilla Sponge Cake Recipe
    • a grey plate with instant pot cod fish, parsley sauce, baby potatoes and asparagus.
      Instant pot fish (frozen Cod)
    • a plate of salt and pepper chicken.
      Salt and Pepper Chicken Recipe
    • a glass of iced coffee with straw.
      Easy Iced Coffee Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 The Dinner Bite