Lamb Leg Roast Seasoned with Herbs

By August 30, 2023Recipes

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



  1. Take the lamb out of the refrigerator about an hour before cooking to bring it to room temperature.
  2. Preheat the oven to 180°C.
  3. Create a thick paste by mixing olive oil, garlic salt, Maldon salt, black pepper, rosemary, thyme, and lemon zest.
  4. Coat the lamb evenly with the paste.
  5. Place the lamb in a large roasting tin and put it in the oven. Roast for 2 hours (for medium doneness).
  6. Once done, remove from the oven and let it rest on a warm plate for 30 minutes.
  7. 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).
  8. Sprinkle the crumbled stock cubes into the pan and mix.
  9. Pour in the hot vegetable stock while stirring. Bring to a boil and lightly season with salt and pepper.
  10. Gradually whisk in the cornflour/cornstarch slurry until the gravy thickens. Let it bubble and then turn off the heat.
  11. 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.