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Recipe

Herb-Crusted Lamb Leg Roast with Potatoes, Carrots & Gravy

Cook time
90 min
Serves
2, 3 or 4
Steps
6

The cut

Lamb Leg Roast

1.8 kg for 2 people

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Herb-Crusted Lamb Leg Roast with Potatoes, Carrots & Gravy

Ingredients

Roast and Veg

  • Lamb Leg RoastFrom the counter1.8 kg
  • Dijon mustard24 g
  • Provence Herbs4 g
  • Carrot2
  • Potatoes1 kg
  • Garlic cloves4
  • Fresh rosemary10 g
  • Potato Seasoning10 g

Gravy

  • Shallots1
  • Garlic butter25 g
  • Plain flour10 g
  • Brown sauce25 g
  • Beef stock300 ml
  • Worcestershire sauce15 ml

Method

  1. Prep lamb

    • Remove the lamb from the fridge 1 hour before cooking to come to room temperature.
    • Preheat the oven to 210°C/190°C fan.
    • Using a pastry brush or clean hands, spread the Dijon mustard all over the lamb.
    • Sprinkle evenly with the Provence herbs, salt and black pepper, pressing gently so it sticks.

  2. Roast lamb

    • Line a large baking tray with baking paper.
    • Place the lamb in the centre of the roasting tray.
    • Roast for 20 min to develop a crust.
    • Spoon or brush over any juices to baste the lamb.
    • Meanwhile, prepare the vegetables in the next step.

    Tip: It's best to check the doneness of the roast with a thermometer by inserting in the centre, and adjusting the cooking time accordingly. 55°C for medium-rare. 60°C for medium. 68°C for well-done.

  3. Roast veg

    • Meanwhile, peel and chop the carrots and chop the potatoes (skin-on) into medium chunks.
    • Peel and lightly crush the garlic cloves.
    • Strip some rosemary, keeping a sprig for the gravy (optional).
    • In a large bowl, toss the veg, herbs, olive oil, potato seasoning, salt and black pepper.
    • After the lamb has roasted for 20 min, carefully remove the tray from the oven.
    • Arrange the veg around the lamb in a single layer.
    • Roast at 180°C/160°C fan for 45–55 min, until the veg is tender and the lamb is cooked to your liking.

  4. Rest lamb

    • Remove the tray from the oven.
    • Transfer the lamb to a plate and loosely cover with foil.
    • Rest for 15-20 min so the juices settle.
    • Meanwhile, if the vegetables need more colour, increase the oven to 220°C/200°C fan and roast them for 5–10 min, until golden and slightly charred.

    Tip: The lamb’s internal temperature will rise 5-8°C while resting.

  5. Make gravy

    • Meanwhile, peel and finely chop the onion.
    • Heat a small pot on medium heat and melt the garlic butter.
    • Cook the onion for 3-4 min until softened.
    • Add 1 tsp of flour and cook for 1 min until a sandy paste forms.
    • Whisk in the brown sauce, beef stock and Worcestershire with a pinch of salt and pepper.
    • Add the rosemary sprig (optional).
    • Simmer for 4-5 min until the sauce thickens.
    • Adjust seasoning to taste.

  6. Slice and serve

    • Once rested, cut and discard the strings on the lamb.
    • Thinly slice across the grain.
    • Serve the Herb-Crusted Lamb Roast with the Potatoes and Carrots on a platter or board.
    • Serve with the gravy on the side.