How to prepare Roast Lamb Leg with Gravy?
Buy Product(s): NZ Premium Grassfed Bone In Lamb Leg Roast
Preparation Time: 5 mins
Cooking Time: 1 hr 20 mins
- 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
- Few sprigs rosemary
- 4 tbsp. / 50g flour
- 2 1/2 cups / 625 ml beef broth / stock
- Take the lamb out of the fridge at least 1 hour before roasting. (Note 2)
- Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes plus.
- Preheat oven to 220C/430F (fan forced / convection) (Note 3) with oven shelf in the middle.
- Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
- 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.
- Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over the lamb.
- Roast lamb for 20 minutes then turns down to 180C/350F (fan forced/convection) (Note 4). Roast for 1 hour - a total of 1 hr 20 minutes.
- 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.
- Transfer lamb to plate, cover with foil and rest for 20 - 30 minutes.
- Make gravy straight away while roasting pan is hot.
- Remove rosemary sprigs. You should have around 4 - 5 tbsp. of fat. If less, add butter. If much more, discard a bit.
- Place roasting pan on the stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
- Pour in half the beef stock and mix to dissolve sludge in, and then add remaining beef stock and mix.
- Use a potato masher (if you're really keen like me) to mush the garlic to squeeze out the flavour.
- Add salt and pepper to taste.
- 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.
- Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.
- Serve lamb with gravy on the side, peas and Truly Crunchy Roast Potatoes.
Posted by Aussie Meat and for this fabulous recipe, we thank RecipeTinEats for the recipe link https://www.recipetineats.com/roast-lamb-leg-with-gravy/