This dish is a show-stopper for gatherings, family dinner or Sunday roast. Perfectly seasoned and slow-roasted to perfection. Lamb is also high in protein, contains an abundance of vitamins and minerals, and naturally law in salt – making it a healthy option in moderation. Serve with roast potatoes, carrots, and onions or veg of your choice.

Ingredients for a Roast Leg of Lamb dish

1 leg of lamb (about 2kg)
4 cloves of garlic, sliced
2 sprigs of fresh rosemary, chopped
2 sprigs of fresh thyme, chopped
Salt and black pepper to taste
2 tablespoons of Dijon mustard
2 tablespoons of olive oil
1 cup of red wine
1 cup of beef or vegetable broth
4 tablespoons of unsalted butter
2 tablespoons of all-purpose flour
Roasted vegetables(carrots, potatoes, and onions work well)

Instructions/Method

Preheat Your Oven: Preheat your oven to 375°F (190°C).
Prepare the Lamb: Make small incisions all over the lamb. Insert slices of garlic into each incision. Season the lamb generously with salt and black pepper. You can also insert some rosemary into the incisions.
Herb Rub: In a small bowl, mix the chopped rosemary, thyme, Dijon mustard, and olive oil to form a paste. Rub this mixture all over the lamb, ensuring an even coating.
Roast the Lamb: Place the lamb in a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare. Baste the lamb with pan juices every 30 minutes.
Rest the Lamb: Once done, remove the lamb from the oven, cover it with foil, and let it rest for 15-20 minutes. This allows the juices to redistribute, keeping the meat moist. This is a really important step that allows the meat to tenderise, if your patient enough you could rest the meat for longer.
Prepare the Gravy: In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until it forms a smooth paste. Gradually whisk in the red wine, broth. Simmer until the gravy thickens. Alternatively, you can find some packet gravy from Bacon by the Box that taste delicious.
Carve and Serve: Carve the lamb into thin slices and arrange on a serving platter. Serve with the roasted vegetables and drizzle the rich gravy over the top.
Garnish and Enjoy: Garnish with additional fresh herbs if desired. This roast leg of lamb is ready to impress your guests.

Do you have left overs?

We recommend slicing the leftover lamb the following day, placing it into a oven dish and covering the meat with gravy. Cook at 150°C for 20-30 minutes and accompany with roast potatoes and veg. The meat will be even more flavoursome, and it’s a quick and easy meal.