How to make ROAST LAMB & GRAVY recipe

red wine

💰Cheaper: grape juice

Grape juice provides a similar flavor profile without alcohol.

beef stock

💰Cheaper: vegetable stock

Vegetable stock is often less expensive and suitable for lighter sauces.

cornstarch

🥗Healthier: arrowroot powder

Arrowroot powder is a natural thickening agent and gluten-free.

Prepare the leg of lamb weighing about 2.5 kg (approximately 5 lbs).

Chop 2 tablespoons of fresh mint, 2 tablespoons of fresh parsley, and 0.5 tablespoon of fresh thyme.

Peel and chop 3 garlic cloves finely.

Mix the chopped herbs and garlic with 40-45 g of soft butter and season with about 1 teaspoon each of salt and black pepper.

Use a skewer to make holes in the leg of lamb to allow the herb mixture to seep in.

Rub the herb and butter mixture all over the leg of lamb.

Preheat the oven and prepare a baking tin with tin foil.

Wrap the leg of lamb in tin foil, leaving a pocket for air circulation.

Place the wrapped lamb in the preheated oven and cook for 2.5 hours (30 minutes per pound).

In the last 30 minutes of cooking, unwrap the lamb to allow it to brown.

While the lamb cooks, prepare a sauce by mixing 4 tablespoons of red currant jelly, the zest of 1 orange, and 1 tablespoon of fresh mint in a bowl.

Taste the sauce to ensure it's balanced in flavor and set aside until serving.

After 2 hours, unwrap the lamb to check for color and add crushed garlic mixed with a little white wine vinegar on top if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens