ROAST LEG OF LAMB WITH GRAVY
ROAST LEG OF LAMB WITH GRAVY
Category
All Recipes
Easter
Holidays
Special Occasions
This roast leg of lamb with gravy is a testament to the art of slow cooking and simplicity. Enjoy!
Persons
6
Cook Time
4 hours, 5 minutes
Total Time
4 hours, 5 minutes
Ingredients
- What you'll need:
- 2 kg CHALMAR leg of lamb, bone in
- For the rub:
- 30 ml fresh rosemary leaves, finely chopped
- 3 garlic cloves, minced
- 30 ml avocado oil
- Salt and pepper
- For the base of the pan:
- 2 whole heads of garlic, halved horizontally
- Few sprigs rosemary
- 2 red onions, cut in halve
- For the Gravy:
- 60 ml flour
- 625 ml bone broth/stock
Instructions
- Method:
- To make the leg of lamb:
- Take the leg of lamb out of the fridge at least 1 hour before roasting.
- Rub: Combine rosemary, garlic, and avocado oil. Mix and set aside.
- Preheat oven to 180’C
- Place garlic cut side up, rosemary sprigs and onions in a roasting pan.
- Pour the rub on lamb, add seasoning. Rub all over.
- Transfer lamb into roasting pan. Cover with tin foil to seal. Roast in the oven for 3 hours or until tender. Increase temperate to 220’C, remove the tin foil, return lamb and roast for 30 minutes or until golden.
- Transfer lamb to plate, cover with foil and rest for 20 – 30 minutes.
- To make the gravy:
- Remove rosemary sprigs from roasting pan.
- Place roasting pan on the stove over medium heat. When the fat starts to bubble, add flour. Mix flour in and cook for 1 minute.
- Add bone broth and bring to boil. Use a potato masher to mush the garlic and onion to squeeze out the flavour.
- Add salt and pepper to taste.
- Simmer 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 and pour into a gravy boat.
- Serve with roast potatoes and vegetables.
Notes
Chalmar Farm Kitchen advice:
Gravy for lamb is best made with beef stock/broth because it has a deeper flavour and makes the gravy a beautiful colour.
Bringing a lamb leg to room temperature before roasting makes a huge difference for more even cooking.
Follow the guide below for internal lamb temperatures:
Medium rare: Temperature out of oven: 55-60°C, after resting 61-65 °C
Medium: Temperature out of oven: 60–66°C, after resting 66–70°C
Well done: Temperature out of oven: 67–71°C, after resting: 71–75°C
We recommend getting a meat thermometer for accuracy.
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