Roast Leg of Lamb with Gravy Recipe

The leg of lamb is mildly seasoned with freshly ground black pepper, salt, ginger and garlic paste. The lamb is roasted for approximately 1 hour 30 minutes -2 hours.

Ingredients for the lamb

  • A medium sized leg of lamb
  • 5-10 cloves
  • Black pepper, freshly ground
  • 4 large cloves of garlic, peeled and cut into fours lengthwise
  • Rough salt to taste
  • 1 teaspoon ginger and garlic paste

Ingredients for the gravy

  • Drippings of the roasted lamb
  • 25g margarine
  • Freshly ground black pepper
  • ½ tablespoon flour
  • Milk to form a liquid mixture
roast lamb leg
Picture by author.

Method for roasting the lamb:

  1. Rinse and clean the lamb thoroughly.
  2.  Pierce tiny holes into the entire surface of the lamb.
  3. Place a piece of garlic alternating with a clove into each of the tiny holes.
  4.  Rub the surface of the lamb with rough salt, ginger and garlic paste.
  5.  Place the lamb into a greased oven tray and cook on 180 degrees for 45 minutes.
  6.  Turn the lamb over and cook for a further hour.
  7. Prick the lamb with a knife, if a pinkish coloured liquid emerges, reduce the heat to 140 degrees and cook for a further 30 minutes.
  8.  Pierce the surface the lamb again, a clear liquid should emerge. Remove from the oven and allow the lamb to stand for 10 minutes. Before serving.

Method for the gravy

  1. Remove the drippings when turning the lamb over.
  2.  Place the drippings in pan and allow to simmer till fried.
  3.  In a separate bowl, combine flour and black pepper together.
  4.  Stir in a little milk to form a liquid mixture. For a thick creamy gravy use full cream milk without any water to dilute. For a thin concentrated gravy (very similar to your favourite fried chicken store gravy) use only a teaspoon of milk and top up with water.
  5. Add the milk/water mixture to the pan with the drippings and stir constantly to prevent the gravy from sticking to the base of the pan.
  6.  When the gravy starts to thicken add in the butter. Mix well.
  7.  Allow the gravy to simmer. Remove from heat.

Serve the lamb hot with mashed potato and gravy.

roast leg lamb
Picture by author