Delight in the succulent Roast Leg of Lamb, carefully seasoned with a flavorful herb and lemon rub, and accompanied by a hearty, meaty gravy.
Prep Time: 15 Minutes | Cook Time: 2 Hours | Serves: 6-8
For the Roast:
- 2 kg leg of lamb
- 1 tbsp olive oil
- ½ tsp garlic salt
- ½ tsp Maldon salt
- ½ tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Finely grated zest of 1 lemon
For the Gravy:
- Meat juices from your roasted lamb
- 2 lamb stock cubes, crumbled
- 1 beef stock cube, crumbled
- 3 cups (720ml) hot vegetable stock (from boiled/steamed vegetables and potatoes)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp cornflour/cornstarch
- 5 tbsp cold water
- Take the lamb out of the refrigerator about an hour before cooking to bring it to room temperature.
- Preheat the oven to 180°C.
- Create a thick paste by mixing olive oil, garlic salt, Maldon salt, black pepper, rosemary, thyme, and lemon zest.
- Coat the lamb evenly with the paste.
- Place the lamb in a large roasting tin and put it in the oven. Roast for 2 hours (for medium doneness).
- Once done, remove from the oven and let it rest on a warm plate for 30 minutes.
- For the gravy, place the roasting tin on the stovetop (or transfer the meat juices to a saucepan, ensuring you scrape up any flavorful bits from the tin).
- Sprinkle the crumbled stock cubes into the pan and mix.
- Pour in the hot vegetable stock while stirring. Bring to a boil and lightly season with salt and pepper.
- Gradually whisk in the cornflour/cornstarch slurry until the gravy thickens. Let it bubble and then turn off the heat.
- Serve the roast lamb with the flavorful gravy, along with mint sauce, roast potatoes, carrots, and your choice of green vegetables like green beans or sprouts.