Roast Leg of Lamb with a rich lamb gravy

Take the lamb out of the fridge about an hour before cooking.

Preheat the oven to 180 C (350 F).

In a small bowl, add olive oil, garlic salt, molten salt, ground black pepper, rosemary, thyme, and lemon zest.

Mix together to form a thick paste.

Spread the paste all over the lamb, ensuring it's fully coated.

Place the leg of lamb into a large roasting tin and put it in the oven.

Cook the 2 kilogram leg of lamb for 2 hours for medium doneness.

After 2 hours, remove the lamb from the oven and place it on a warm plate to rest for 30 minutes.

Place the roasting tin on the hob (or transfer to a saucepan if not hob-proof).

Scrape up any sticky bits from the bottom of the pan.

Sprinkle in the crumbled beef and lamb stock cubes.

Pour in the hot vegetable water and bring to a boil.

Lightly season with salt and pepper.

Stir in a cornstarch slurry made from corn flour and cold water.

Whisk until the gravy thickens, then allow to bubble before turning off the heat.

Equipment Needed

Spice Level:

Dietary