Roast Leg of Lamb

Name: Roast Leg of Lamb
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 1¾ lb Potato; 2 Onions; 1 Lemon; 1 tbsp Olive Oil; 1½ tsp Salt; ½ tsp Black Pepper; 2¼ lb Lamb Leg; 4 cloves Garlic; 2 tsp Rosemary; ½ oz Fresh Mint; 2 tbsp Vinegar; 1 tsp White Sugar; 1 tbsp All-Purpose Flour; 1¼ cups Chicken Broth

By Eatpace

Garlic and rosemary stud a roast leg of lamb, served with potatoes, onions, pan gravy and mint sauce. The vegetables roast beneath the lamb while you make the sauce.

Total: 105 min; 20 prep · 85 cook
Serves: 4; Scale it below
Calories: 759; kcal per serving
Protein: 52g; per serving

Plan this dinner Jump to recipe

Sliced roast lamb with potatoes, onions, lemon, gravy and mint sauce.

105 min

Method

7 steps Oven 400°F 20 min prep · 85 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Toss Potato, Onion and Lemon with Olive Oil, half the Salt and half the Black Pepper in a large metal roasting pan.
Step 2. Cut small slits all over Lamb Leg and tuck in Garlic and Rosemary. Season with the rest of the Salt and Black Pepper, then set the lamb on the vegetables.
Step 3. Roast until the lamb reaches 145°F (63°C) in the thickest part, about 60 to 80 minutes. Stir the vegetables once halfway through, and check the lamb early.
Step 4. Meanwhile, stir Fresh Mint, Vinegar, White Sugar and Water together in a small bowl. Set aside for the sugar to dissolve.

Cook

Step 5. Transfer the lamb to a board and rest for 15 minutes. Transfer the vegetables and lemon to a serving dish if tender and browned; otherwise, return them to the oven until tender, checking after 10 minutes.
Step 6. Set the empty roasting pan over medium heat and stir All-Purpose Flour into the drippings until a paste forms, about 1 minute. Whisk in Chicken Broth, scraping up browned bits, and simmer until lightly thickened, about 5 minutes.

Finish & serve

Step 7. Remove the string and slice the lamb against the grain. Serve with the roasted vegetables, gravy and mint sauce.

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Tips

Good to know

Check the lamb with an instant-read thermometer in its thickest part; 145°F followed by a rest is the safe minimum for a whole roast.

Swap it

For gluten-free gravy, mix cornstarch with cold stock and simmer it with the drippings instead of using flour.

Leftovers

Refrigerate the sliced lamb and vegetables within two hours and use within three to four days.

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