Roast Lamb with Gravy and Baked Vegetables
Tender roast leg of lamb studded with garlic and rosemary, served with golden baked vegetables and a rich pan-juice gravy.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Large roasting pan with rack
- •Baking tray
- •Sharp carving knife
- •Whisk
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 32 g
- carbs
- 44 g
- fibre
- 6 g
- protein
- 52 g
- calories
- 680 kcal
Instructions
- 1
Preheat the oven to 200C (180C fan-forced).
- 2
Make small incisions all over the lamb leg using the tip of a sharp paring knife.
- 3
Push the garlic slivers and rosemary sprigs firmly into the cuts.
- 4
Rub the lamb with one tablespoon of olive oil and season generously with salt and pepper.
- 5
Place the lamb onto a wire rack set inside a large roasting pan.
- 6
Toss the potatoes, pumpkin, and carrots with the remaining olive oil and salt in a baking tray.
- 7
Place both the lamb and the vegetable tray into the oven to roast for 80 minutes.
- 8
Transfer the lamb to a warm platter, cover loosely with foil, and rest for 15 minutes.
- 9
Pour off excess surface fat from the roasting pan, leaving two tablespoons of rich pan drippings.
- 10
Place the roasting pan over medium heat on the stovetop and stir in the plain flour for 1 minute.
- 11
Gradually whisk in the warm stock, scraping up browned bits, and simmer until the gravy is smooth and thickened.
- 12
Carve the rested lamb across the grain and serve immediately with the baked vegetables and hot pan gravy.
Chef's tips
Resting the lamb for a full 15 minutes ensures the meat retains its natural juices when carved. For crisper roast potatoes, boil the potato chunks for 5 minutes and shake them in a colander to rough up the edges before roasting.
Ingredient substitutions
- Jap pumpkin → butternut pumpkin or sweet potato
- plain flour → 1 tbsp cornflour mixed with 2 tbsp cold water for a gluten-free gravy
Storage
Store carved lamb and vegetables in an airtight container in the fridge for up to 3 days.
Reheating
Reheat slices gently in a covered baking dish with a splash of gravy at 160C until heated through.
Common mistakes to avoid
- •Carving the meat immediately without resting, which drains all the flavourful juices onto the cutting board.
- •Crowding the vegetable baking tray, which causes the vegetables to steam rather than develop crisp edges.
Serving suggestions
Cooked Roast Lamb with Gravy and Baked Vegetables?
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