Herbed Leg of Lamb with Homemade Gravy

This Herbed Leg of Lamb with Homemade Gravy is an unforgettable centrepiece for any special occasion. The lamb is rubbed with a fragrant blend of fresh herbs, garlic, and a hint of lemon, then roasted. It is paired with a luscious, homemade gravy made from the pan juices, to create a moreish meal that everyone will love.

How long will it take?

2 ½ hours

What’s the serving size?

Serves 4-6

What do I need?

For the Base of the Roasting Pan

6 cloves garlic, peeled
A handful of rosemary sprigs

For the Herbed Lamb

1 tbsp rosemary leaves, finely chopped
1 tbsp mint leaves, finely chopped
2 cloves garlic, minced
Zest of ½ lemon
1 ½ tbsp olive oil
2 kg leg of lamb, bone-in
1 tsp salt
½ tsp freshly ground black pepper

For the Gravy

3 tbsp plain flour
60 mL dry red wine
2 cups beef stock
Salt, to taste
Freshly ground black pepper to taste

How do I make it?

Preheat oven to 220C. Add garlic and rosemary sprigs to the base of a roasting pan.
Prepare the herbs for the lamb by blitzing rosemary, mint, garlic, lemon zest, and olive oil in a blender to make a paste.
Place leg of lamb in a roasting pan. Use your hands to rub the herb paste mixture all over the lamb, then season with salt and pepper.
Roast lamb for 20 minutes, then reduce oven temperature to 200C and cook for a further 1 hour and 10 minutes. Remove leg of lamb from oven and cover with foil to rest for 20 minutes while you prepare the gravy.
Make the gravy by discarding the rosemary sprigs from the pan and straining all but 3 tbsp of pan juices from the roasting pan. Put the roasting pan on the stove over low heat and when the pan juices are hot, add flour and stir to combine. Cook over low heat for 1 – 2 minutes, or until the mixture resembles wet sand, then pour in red wine. Continue stirring over low heat for 1 – 2 minutes, or until the mixture looks like play dough.
Slowly drizzle in beef stock, stirring constantly to remove any lumps. Continue stirring until the mixture starts to simmer and thicken. Taste and season to taste. Remove gravy from heat and serve with lamb and vegetables of your choice.

TOP TIPS

It’s important to cook the flour and pan juices for a couple of minutes before you add the wine so that your gravy doesn’t taste floury.

If you don’t have 3 tbsp pan juices for the gravy, add some butter.

Scrape the roasting pan with a wooden spoon before making the gravy. The gnarly, crunchy pieces on the base of the pan add great flavour to your gravy.

If you like a garlicky gravy incorporate the garlic cloves from the bottom of the pan into the gravy. You can use a potato masher or fork to squash the garlic before proceeding with the steps for making the gravy. If you do use the garlic, we recommend straining the gravy before serving.