Simple recipe for roasted leg of lamb with rosemary and lemon and a lamb gravy. Pairs beautifully with new potatoes for a spring Sunday roast.
Leg of Lamb Temperatures
Rare: 52 °C
Medium: 60 °C
Well done: 71 °C
Tip
Use a leave-in meat thermometer like the RFX or DOT to get alerted as soon as your lamb reaches temperature. Spot check in a few areas using a Thermapen for perfect results all the way through.
Ingredients
For the lamb
- 2.3kg leg of lamb, bone in
- 13g butter
- 2 garlic cloves, chopped
- 1 tbsp balsamic vinegar
- 200ml white wine
- 2 sprigs fresh rosemary
- Handful of parsley
- 1 lemon
For the gravy
- 2 onions, finely sliced
- 300 ml lamb stock
- 2 sticks of celery
- 3 carrots
Directions
- Preheat the oven to 220 °C, use a basting brush to cover the joint lightly in olive oil and season with sea salt and cracked black pepper.
- If using a leave-in meat thermometer, insert the probe into the thickest part of the joint before placing in a large roasting tray. Set your alarm to your desired temperature (52 °C for rare, 60 °C for medium, 71 °C for well done). Place in the oven.
- Heat the butter and a drizzle of of olive oil in a pan, add the sliced onions and fry until soft. Add the garlic and balsamic vinegar and let it simmer for a few minutes. Pour in the wine and add 1 sprig of rosemary and some parsley. Simmer for a few minutes more and then pour into the roasting tray around the lamb along with the lamb stock and celery/carrots.
- Turn the oven temperature down to 200 °C, cover the joint with tin foil and roast until it reaches your desired temperature. Throughout cooking, baste the leg of lamb in the juices to ensure a moist and flavourful meat.
- Once ready, remove from the oven and allow the lamb to rest, covered, for at least 30 minutes, or until the temperature starts to drop.
- Strain the onions, stock, carrots and celery remaining in the pan to make a gravy.
- Slice 1 lemon and squeeze some of the juice over the lamb. Arrange a few slices on top of the leg with a sprig of rosemary to provide a fresh taste. Serve with new potatoes, carrots and a light salad.
