Ingredients:
1 leg of lamb (about 2–3 kg)
2 teaspoons salt
1 teaspoon black pepper
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1 onion, quartered
2 cups beef or lamb stock
Gravy:
2 tablespoons flour
1–2 tablespoons butter
Salt and pepper to taste
Instructions:
- Preheat oven to 425°F (220°C).
- Pat the lamb dry and rub all over with salt, pepper, garlic, olive oil, rosemary, and thyme.
- Place the lamb on a roasting rack over a roasting pan with the onion around it.
- Roast at high heat for 15 minutes.
- Reduce oven to 350°F (175°C) and continue roasting until cooked to your liking.
- Remove lamb from the pan and let rest before slicing.
- For the gravy, pour pan juices into a saucepan and simmer.
- Stir in flour and butter, whisking until thickened.
- Season with salt and pepper and serve with the roast.
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes (approx.)
Total Time: 1 hour 45 minutes
Servings: 8
Tender roast lamb with rich, homemade gravy — a classic centerpiece for family dinners or special occasions.