Mains
Sunday Roast Lamb with Gravy
Ingredients
- - Lamb leg, bone-in - 2 kg (4.4 lb)
- - Garlic cloves, whole - 6 cloves
- - Rosemary, fresh sprigs - 4 sprigs
- - Olive oil - 3 tbsp
- - Salt - 2 tsp
- - Black pepper - 1 tsp
- - Potatoes, halved - 1 kg (2.2 lb)
- - Beef or lamb stock - 500 ml (2 cups)
- - Plain flour - 2 tbsp
- - Pan juices - as collected from roasting
Method
- Preheat the oven to 220°C (430°F).
- Make small incisions in the lamb leg and insert garlic cloves and small rosemary sprigs into the cuts.
- Rub the lamb with olive oil, salt, and pepper.
- Place the lamb in a roasting pan surrounded by halved potatoes, and roast for 20 minutes.
- Reduce oven temperature to 180°C (350°F) and continue roasting for 1.5-2 hours, or until a meat thermometer reads 63°C (145°F) for medium, basting occasionally.
- Remove lamb and potatoes, tent with foil, and rest for 15-20 minutes.
- For the gravy, place the roasting pan over medium heat on the stovetop, whisk in flour to absorb the pan juices, then gradually add stock, stirring until thickened, about 5 minutes.
- Carve the lamb and serve with roasted potatoes and gravy.
Introduction: Roast lamb is deeply tied to Australian identity, so much so that lamb has been promoted nationally as “the true Australian meat” in famous advertising campaigns.
Cultural Background: Roast lamb is deeply tied to Australian identity, so much so that lamb has been promoted nationally as “the true Australian meat” in famous advertising campaigns. A Sunday roast lamb dinner with vegetables and gravy is a tradition passed down from British settlers and remains a weekly ritual in many Australian households.
Tips: Resting the meat is essential for juicy slices — don’t skip this step. Use a meat thermometer for consistent, reliable doneness.
Variations: Add rosemary and lemon zest under the skin for extra aromatics. Serve with steamed greens like peas or beans alongside the potatoes.
Storage: Refrigerate leftover lamb and gravy separately in airtight containers for up to 3 days.
Reheating: Reheat sliced lamb gently in a pan with a splash of stock or gravy over low heat for 5 minutes to avoid drying out.
Nutrition: Calories: 480 kcal | Protein: 42 g | Carbs: 18 g | Fat: 26 g | Sodium: 620 mg
FAQs:
Q: How do I know when the lamb is done?
A: Use a meat thermometer — 63°C (145°F) for medium, resting to 68-70°C (155-160°F).
Q: Can I cook this in a slow cooker instead?
A: Yes, though roasting gives the classic crisp exterior; slow cooking will yield a softer, pull-apart texture.