Non-VegetarianAustralian cuisine Main Course

Roast Lamb with Rosemary and Gravy

Name: Roast Lamb with Rosemary and Gravy
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 2 kg leg of lamb; 5 cloves Garlic; 4 sprigs Fresh rosemary; 2 tbsp Olive oil; 1.5 tsp coarse cooking salt; 1 tsp Black pepper; 2 tbsp Plain flour; 500 ml Beef stock; 60 ml Dry red wine

Tender Australian roast leg of lamb studded with garlic and fresh rosemary, served with rich homemade pan gravy and crispy roast vegetables.

🇦🇺Australia· Australian Capital Territory

Prep: 20 min
Cook: 90 min
Total: 110 min
Servings: 6
Difficulty: Medium
Calories: 520 kcal

Ingredients

0 of 9 gathered

Servings

2 kg leg of lamb — bone-in, trimmed of excess fat
5 cloves Garlic — peeled and sliced into slivers
4 sprigs Fresh rosemary — leaves picked and lightly bruised
2 tbsp Olive oil — for rubbing the meat
1½ tsp coarse cooking salt — adjust to taste
1 tsp Black pepper — freshly cracked
2 tbsp Plain flour — for thickening the pan gravy
500 ml Beef stock — warm, low sodium
60 ml Dry red wine — for deglazing the roasting pan

Equipment

•Roasting pan with rack
•Carving knife
•Whisk
•Measuring jug
•Foil

Nutrition

Per serving, approximate

Calories: 520 kcal
fat: 32 g
carbs: 6 g
fibre: 1 g
protein: 48 g
calories: 520 kcal

Instructions

1
Preheat the oven to 200°C (180°C fan-forced).
2
Cut small, deep slits evenly all over the lamb leg using the tip of a sharp knife.
3
Push the garlic slivers and rosemary clusters deeply into the incisions.
4
Rub the entire lamb leg with olive oil, coarse cooking salt, and cracked black pepper.
5
Set the lamb on a wire rack inside a sturdy roasting pan.
6
Roast for 75 to 80 minutes for medium-pink doneness, or 90 minutes for well done.
7
Transfer the roast to a carving board, cover loosely with foil, and rest for 15 minutes.
8
Pour excess clear fat from the roasting pan, leaving two tablespoons of rich pan juices.
9
Place the roasting pan over medium heat on the cooktop, sprinkle over the plain flour, and stir for one minute.
10
Gradually pour in the red wine and beef stock, whisking continuously to scrape up caramelised pan residues.
11
Simmer the gravy for 4 minutes until thickened and glossy, then season to taste.
12
Carve the rested lamb across the grain into thin slices and serve warm with the gravy.

Chef's tips

Always allow the roast to rest under loose foil before slicing so the meat retains its natural juices. Pour any resting juices that pool on the board back into the gravy for extra flavour. An instant-read meat thermometer inserted into the thickest part should read 60°C for medium or 68°C for well done.

Ingredient substitutions

dry red wine → an equal quantity of extra beef stock with a splash of Worcestershire sauce
plain flour → gluten-free plain flour or cornflour slurred in cold water for a gluten-free gravy

Storage

Store leftover carved lamb and gravy in separate airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat sliced lamb gently in a covered baking dish with a splash of water or warm gravy at 160°C until heated through.

Common mistakes to avoid

•Carving the meat immediately without resting, which causes valuable juices to run out onto the board.
•Discarding the brown caramelised bits in the base of the roasting pan instead of incorporating them into the gravy.
•Cooking straight from the fridge; bring the meat to room temperature for 30 minutes beforehand for even roasting.

Serving suggestions

Serve with crisp roast potatoes, roasted pumpkin, and steamed green peas.Accompany with traditional mint jelly or homemade mint sauce.Use leftover sliced roast lamb in crusty damper rolls with butter and hot English mustard.