Roast Lamb Leg with Gravy

By: Nagi


  • ▢2.25 kg / 4.5lb lamb leg, bone in


  • ▢1 1/2 tbsp fresh rosemary leaves, finely chopped*
  • ▢3 garlic cloves, minced*
  • ▢2 tbsp olive oil
  • ▢Salt and pepper


  • ▢2 whole heads of garlic, halved horizontally (Note 1)
  • ▢Few sprigs rosemary *


  • ▢4 tbsp / 50g flour
  • ▢2 1/2 cups / 625 ml beef broth / stock (Note 2)


How to Make

1.Take lamb out of fridge at least 1 hour before roasting. (Note 2)

2. Rub: Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes+.

3. Preheat oven to 220C/430F (fan forced / convection) (Note 3) with oven shelf in the middle.

4. Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.

5. Turn the lamb over so the underside is facing up. Pour half the Rub on, add a good sprinkle of salt and pepper. Rub all over.

6. Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over lamb.

7. Roast lamb for 20 minutes then turn down to 180C/350F (fan forced/convection) (Note 4). Roast for 1 hour - total of 1 hr 20 minutes.

8. Remove lamb from oven. The internal temperature should be 55 - 60C/131 - 140F for medium rare (pictured). This will rise to 61 - 65C / 142 - 151F after resting. See notes for cook times - Note 5.

9. Transfer lamb to plate, cover with foil and rest for 20 - 30 minutes.

10. Make gravy straight away while roasting pan is hot.


1. Remove rosemary sprigs. You should have around 4 - 5 tbsp of fat. If less, add butter. If much more, discard a bit.

2. 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.

3. Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.

4. Use a potato masher (if you're really keen like me) to mush the garlic to squeeze out the flavour.

5. Add salt and pepper to taste.

6. 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.

7. Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.


1. Serve lamb with gravy on the side, peas and Truly Crunchy Roast Potatoes.