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Roast Lamb
Garlic, rosemary, salt and a thermometer are enough for a good roast leg of lamb. Upgrade with a proper pan gravy.
BASIC
A leg of lamb does not need much beyond seasoning and a sensible target temperature.
Method
Heat the oven
Heat the oven to 220°C.
Season the lamb
Make small cuts in the lamb and push in slices of garlic. Rub with oil, rosemary, salt and pepper.
Start hot
Roast at 220°C for 15 minutes.
Finish gently
Reduce the oven to 180°C and continue roasting until the centre is a few degrees below your desired final temperature.
Rest
Rest for at least 20 minutes before carving.
RestLeave the food alone for a short time after cooking. For meat, this lets the temperature settle before you cut into it.Cooking words →
UPGRADE
Roast the lamb over onion and garlic, then turn all of that browned flavour into gravy while the meat rests.
Method
Season and roast
Prepare the lamb with garlic, rosemary, oil, salt and pepper. Roast over the onion using the Basic method.
Rest the lamb
Move the lamb to a board and rest for at least 20 minutes.
RestLeave the food alone for a short time after cooking. For meat, this lets the temperature settle before you cut into it.Cooking words →Start the gravy
Spoon off excess fat from the tray, leaving the browned bits. Stir in the flour.
Deglaze
Add the red wine and scrape the tray thoroughly. Reduce by about half.
DeglazeAdd liquid to a hot pan and scrape up the browned bits stuck to the bottom. Those bits are flavour, not washing-up failure.Cooking words →Finish
Add the stock and simmer until the gravy thickens. Strain if you want it smooth, or do not bother.
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