Easy Garlic and Rosemary Roast Leg of Lamb

There’s nothing quite like a lamb roast. It’s the meal that brings everyone to the table, fills the house with the best smell and somehow always leaves you with leftovers for the next day.

This garlic and rosemary roast leg of lamb is simple, reliable and full of flavour. Everything cooks in one tray, so there’s less washing up and more time to relax while the oven does the work.

The key to a great roast is starting with a quality leg of lamb. Our lamb legs are ready to go in store, and our team is always happy to help you choose the right size for your crowd or share a few cooking tips.

Serves: 6
Prep time: 20 minutes
Cook time: 1 hour 30 minutes (plus 15 minutes resting)

Ingredients

1 bone-in leg of lamb, about 2kg
6 garlic cloves, 4 sliced and 2 crushed
4 sprigs fresh rosemary, plus extra leaves
2 tablespoons olive oil
1 lemon, zested and juiced
Salt and pepper
1kg potatoes, peeled and cut into large chunks
500g pumpkin, cut into large chunks
2 brown onions, cut into wedges

For the gravy
2 tablespoons plain flour
1½ cups beef or chicken stock

Method

1. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 200°C (180°C fan forced).
2. Use a small sharp knife to make 12 to 15 small cuts all over the lamb. Push a slice of garlic and a few rosemary leaves into each one.
3. Mix the olive oil, crushed garlic, lemon zest and juice in a small bowl. Rub it all over the lamb and season well with salt and pepper.
4. Toss the potatoes, pumpkin and onion in a large roasting tray with a drizzle of oil and a pinch of salt. Sit the lamb on top of the vegetables and lay the rosemary sprigs over it.
5. Roast for 1 hour 20 minutes to 1 hour 30 minutes for medium, or until cooked to your liking. Turn the vegetables halfway through.
6. Move the lamb to a board, cover loosely with foil and rest for 15 minutes. Keep the vegetables warm in the oven.
7. For the gravy, place the tray over medium heat on the stovetop. Stir the flour into the pan juices for 1 minute, then slowly whisk in the stock. Simmer for 3 to 4 minutes until thickened.
8. Carve the lamb and serve with the roast vegetables, gravy and some steamed greens.

Tips

As a rough guide, allow 20 to 25 minutes per 500g for medium. A meat thermometer takes out the guesswork: 60 to 65°C in the thickest part for medium.
Prefer something easier to carve? Ask us for a boneless or butterflied leg instead and reduce the cooking time.
Leftover lamb makes a brilliant roll the next day with a smear of mint sauce, some lettuce and a little feta.

Pick up your lamb leg in store or online

Planning a Sunday roast or a get-together with family and friends? Order your leg of lamb online for Click & Collect, or pop in and have a chat with our team. We’ll help you find the right cut and size for your table.

https://normanvillemeatandseafood.com.au/collections/lamb/Lamb