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Traditional roast lamb

  • 0:20 Prep
  • 1:40 Cook
  • Makes 8


  • 2kg leg of lamb, fat trimmed
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 garlic cloves, crushed
  • 1.5kg chat potatoes

Basic gravy (makes 2 to 2 1/2 cups)

  • 2 cups Massel beef style stock
  • 3/4 cup red wine
  • 2 1/2 tablespoons plain flour


  • 1
    Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
  • 2
    Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
  • 3
    Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
  • 4
    Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.

Source: taste.com.au


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