Slow roast leg of lamb with gravy recipe. This whole or roast half leg of lamb recipe is easy, the best, simple, foolproof and you get well seasoned, juicy, tender meat that is packed full of flavor. Serve with Parmentier potatoes, roast potatoes, vegetables, and lamb gravy for Easter meal, Sunday dinner, or any Celebratory dinner.
Make the marinade by mixing Rosemary, thyme, garlic powder, salt, lemon juice, and Olive oil. Combine well.
Apply the marinade all over the lamb joint. Make incisions in the thick parts of the lamb and insert marinade.Slice the onions and arrange them in the baking tray (this is to elevate the lamb out of the juice that'll be in the baking pan).Place the marinated lamb leg on the onions. Cover with clingfilm and leave in the fridge to marinate for 1 hour but not more than 3 hours.
Bring out the marinated lamb and leave to get to room temperature.Preheat the oven at a temperature of 165C/330F (Check timing below).Add a cup of beef broth or water to the baking tray the lamb is in and put the tray in the middle of the oven and roast (check time guide below).Add more broth or water in the tray during roasting if need be. Don't let it dry out.
When the time is done, bring out the lamb, and leave it to cool for atleast 15 minutes before carving it.
How To Make Lamb Gravy
Pour the juice and drippings through a sieve from the baking tray into a pot.Add ½ - 1 cup beef broth and the beef stock cube into the pot and taste if it needs more seasoning. Add more seasoning if needed.
Bring to boil then add the cornflour slurry to thicken.Stir and when it's thick to how you desire, take off heat.Pour into a gravy boat and it's ready to use.
Notes
Roasting Time Guide ( Other Important tips are in the main post)Based on setting the oven temperature to 165C / 330F.For rare - 14 minutes per pound (0.5kg) or until internal temperature reaches 125F.Mediumrare - 18 minutes per pound and internal temperature 135F.For Medium - 22 minutes per pound (0.5kg). The internal temperature will read 135 - 145F.Well-done - 30 minutes per pound (0.5kg). The internal temperature of well-done will be at least 160 - 165F.Now if you want fall off the bone tender lamb roast then you have to cook longer at a lower temperature. Cook at a temperature of 150C.To get the internal temperature, use instant read thermometer. Insert the thermometer in the thickest part to get the reading.