Non-VegetarianAustralian cuisine Main Course

Grampians Roast Lamb with Rosemary and Garlic

Name: Grampians Roast Lamb with Rosemary and Garlic
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 2 kg bone-in leg of lamb; 6 cloves Garlic cloves; 4 sprigs Fresh rosemary; 30 ml Olive oil; 10 g sea salt flakes; 5 g Black pepper; 25 g Plain flour; 500 ml lamb or beef stock

A classic western Victorian farmhouse roast featuring bone-in leg of lamb studded with fresh rosemary and garlic, served with rich pan gravy.

🇦🇺Australia· Victoria

Prep: 20 min
Cook: 90 min
Total: 110 min
Servings: 6
Difficulty: Easy
Calories: 620 kcal

Ingredients

0 of 8 gathered

Servings

2 kg bone-in leg of lamb — trimmed of excess surface fat
6 cloves Garlic cloves — peeled and sliced into slivers
4 sprigs Fresh rosemary — leaves picked into small clusters
30 ml Olive oil — for rubbing
10 g sea salt flakes — coarse
5 g Black pepper — freshly cracked
25 g Plain flour — for thickening pan gravy
500 ml lamb or beef stock — warm, low salt

Equipment

•Roasting tin
•Small sharp knife
•Meat thermometer
•Small saucepan
•Whisk

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 42 g
carbs: 4 g
fibre: 0.5 g
protein: 54 g
calories: 620 kcal

Instructions

1
Preheat your oven to 200°C (180°C fan).
2
Pat the lamb leg thoroughly dry using paper towels.
3
Make small, deep slits evenly over the lamb using a sharp paring knife.
4
Stuff the garlic slices and rosemary clusters deep inside each slit.
5
Rub the entire joint with olive oil, sea salt and cracked black pepper.
6
Set the lamb in a roasting tin and roast for 1 hour and 30 minutes.
7
Verify the thickest part reaches 60°C for medium-rare or 65°C for medium.
8
Transfer the lamb to a warm plate and rest covered loosely with foil for 20 minutes.
9
Pour off excess fat from the roasting tin, keeping two tablespoons of pan juices.
10
Place the tin over medium heat and whisk in the flour for one minute.
11
Gradually whisk in the warm stock, scraping up all browned bits, and simmer until glossy and thick.

Chef's tips

Always allow the lamb to rest for at least 15 to 20 minutes before carving so the juices redistribute through the meat. Use a digital meat thermometer placed away from the bone to guarantee your preferred level of doneness.

Ingredient substitutions

bone-in leg of lamb → boneless rolled lamb shoulder, adding 30 minutes extra roasting time
lamb or beef stock → vegetable stock mixed with a splash of dry red wine

Storage

Keep leftover sliced lamb in a sealed container in the fridge for up to 3 days.

Reheating

Warm gently in a covered dish with a splash of stock at 160°C until heated through to prevent drying.

Common mistakes to avoid

•Carving the meat immediately out of the oven, which causes all the savoury juices to run out.
•Resting the carving knife against the bone while measuring internal temperature, giving a false high reading.
•Discarding the browned bits at the bottom of the roasting tin, which hold the deepest gravy flavour.

Serving suggestions

Serve thickly sliced with crisp roast potatoes, pumpkin and steamed green beans.Pour the piping hot pan gravy generously over the carved meat and vegetables.