Roast Lamb with Garlic Gravy is a dish I will travel miles to enjoy. The medium rare lamb is soft and juicy while the garlic gravy is dark and amazing. This recipe is perfect to be served with roast potatoes, honey carrots, parsnips and peas and maybe the odd Yorkshire pudding. However, it is also amazing with polenta mash and green beans so whatever you fancy, it can cope.
The gravy in the recipe Roast Lamb with Garlic Gravy is not overpowering. There is a lovely background flavour to the gravy from the rosemary and garlic. It’s like anchovies, you may not like them but a lot of dishes are improved by them. So if you This main dish also has the benefit that if you have any left overs, they will never go to waste. Lamb and mint sauce sandwich is a personal favourite but even more so a classic Shepherds Pie. If you prefer a little heat then a quick Lamb Biryani or Lamb Coconut Curry springs to mind.
Leg of Lamb is very lean so needs to be cooked to medium rare with a lovely pink colour. Any further for this cut of meat and it will be dry and tough to enjoy. The leg should look appealing when you buy it and sadly it is a case of the more you spend the better it gets. I always look for the farming standards approval mark such as the red tractor scheme in the UK.
Roast Lamb with Garlic Gravy
Ingredients
- 3 kg lamb leg
- 3 cloves garlic peel/mince
- 4 sprigs rosemary See Note 1
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 2 bulbs garlic sliced horizontally
- 475 ml beef stock broth
- 4 tbsp all purpose flour plain
Instructions
- Remove the lamb form the fridge at least 90 minutes before cooking to make sure it is at room temperature.3 kg lamb leg
- When ready, turn on the oven to 240C/475F/Gas Mark 5.
- In a small bowl add the 3 cloves of garlic, rosemary leaves and the olive oil and stir to mix.3 cloves garlic, 4 sprigs rosemary, 2 tbsp olive oil
- Place the halved garlic bulbs into the bottom of the roasting tray and add the leg of lamb on top. Rub the garlic, rosemary and oil mixture all over the leg and then season with the salt and ground black pepper.1 tsp salt, 1 tsp ground black pepper, 2 bulbs garlic
- Place the roasting tray into the oven and roast for 25 minutes then reduce the heat to 200C/400F/Gas Mark 4 for 60 minutes.
- After 50 minutes check the temperature at the thickest part without being near the bone. You are looking for 52 – 54C/126F for a perfect medium rare. If the temperature has not reached the mark then put back in and check in another 10 minutes.
- When cooked fully, remove from the oven and transfer to a prewarmed plate and cover with aluminium foil. It will keep its warmth for up to an hour.
- To make the gravy, we use the contents of the pan. Its full of juicy goodness and flavour from the lamb. Place the roasting tray on the hob and gently tilt. The oil will float on top and can be spooned away but do leave some. The spooned oil should be kept for other dishes to fry in.
- Turn the hob on to a medium heat under the pan and when the juices are bubbling, add the flour and stir thoroughly.4 tbsp all purpose flour
- Add half of the beef stock to the tray and stir to help dissolve the flour. The bulbs of garlic are lovely and soft and should be squashed to release all of their flavour into the gravy.475 ml beef stock
- Finally add the remaining half o the stock and stir to make sure everything is mixed. Taste and add seasoning if required.
- Once the gravy has thickened, remove form the stove as it will continue to thicken even when off the heat.
- Pass the gravy through a sieve to remove the garlic skin etc and pour into a serving jug.
- Serve with vegetables and enjoy.
