If you love food, wine and long lunches with friends, then come on in!! Today I’m opening the doors to my humble home and inviting you into my Sunday Roast Lamb Lunch with my friends. Take a peek behind the scenes, share some laughter, admire my gorgeous friends and ridiculously cute off spring, see my Baby Hands in action.
At the centre of it all, the pride and joy of my lunch – a classic Aussie Roast Lamb Leg with a flavour packed gravy. It’s Lambalicious!!
2 1/2 years ago, I was what I call “internet shy”. I tried to avoid having an internet presence. I had Facebook but rarely used it. I never left messages on blogs even if I tried and loved a recipe. I didn’t know what Pinterest or Instagram were. Twitter baffled me (it still does).
How things have changed! As I’ve continued down this path that has become my full time job, it became impossible not to open up. Because I love to cook to share with other people. Whether it’s sharing the food I make, or sharing the recipes I love here on RecipeTin Eats. And my very favourite foods always have some connection with my life. So by sharing my food, I have to share my life. 🙂
So today, I’m doing something pretty special that I’ve never done before. I’m opening up my home and inviting my readers inside to join my Sunday Roast Lamb Lunch with my fabulous friends. ❤️
It was supposed to be a Spring Lamb lunch out on my deck but unfortunately the weather wasn’t behaving ☔️ ☔️☔️ so at the last minute I had to drag everything indoors. ? It was a bit of a squish, but we made it happen!
I’m not really one for delicate table decorations and I don’t have a flourishing flower garden either. Plus, my fold up tables are pretty narrow…..so I thought I’d try my hand at doing edible table centrepieces using grapes with a few flowers stuck in there to make them a bit pretty. Weird or practical?? ?
You know how people say that dogs look like their owners? Well, I’ve always said that Dozer and I are the exception. I mean, we couldn’t be more different – my jet black hair and his golden fur.
But when I lined these two photos up next to each other, I suddenly saw it. The resemblance is uncanny!!!
When it comes to a centrepiece for a gathering, there is nothing more Aussie than a Roast Lamb Leg – especially on a Sunday! Aussies love their lamb, and even though I have a huge soft spot for Slow Cooked Lamb Shoulder, when it comes to tradition, you can’t beat a lamb leg.
And if you want a crazy tender, crazy juicy, incredibly flavourful perfectly cooked roast lamb leg, there are just two very simple rules:
- Get the best quality lamb you can afford. It is worth every penny!
- Get a meat thermometer. Yes there are schmancy ones out there that cost over $100. Mine cost $5 from Ebay and I’ve had it for years and years, and it’s never failed me.
Which is why I am smiling in the photo above rather than being a stressed out wreck like contestants on cooking shows (letting them use meat thermometers would take way too much drama out of the shows). 😉
Look at how crazy juicy this lamb is! It was squirting juicy everywhere!! (PS You know full well those are not my hands carving up the lamb).
And what sort of Roast Lamb Leg would it be without gravy?? I like to add extra flavour into mine by roasting the lamb on garlic, then I squish the juices out as I make the gravy. I know straining makes for messy cleaning up, but it is SO worth it to make the gravy silky smooth!
I said I was opening up my home to readers, and there’s only so much I can show in a handful of photos so I’ve made a little video! Welcome to my Sunday Roast Lamb Lunch!
The great Aussie Roast Lamb Leg tradition. Friends. Family. Good food, wine and laughter.
I hope seeing how much fun I had with my friends at my Sunday Roast Lamb Lunch inspires you to have roast lamb soon! – Nagi x
PS When my mother saw these photos and saw the elderly couple in the photos, she was rather indignant, thinking I had invited my friend Ali’s parents. I had to calmly explain to her that they were Ali’s in-laws who were in town from Tassie, and that it would be impolite to not invite them because I had met them before. She kind of humph’d, and was only placated when I sent her home with an assortment of leftovers!!!
PS Getting up close and personal so you can see how ridiculously juicy this is! This lamb was cooked around 3 hours ago and it was still warm and juicy inside.
- 2.25 kg / 4.5lb lamb leg, bone in
- 1 1/2 tbsp fresh rosemary leaves, finely chopped*
- 3 garlic cloves, minced*
- 2 tbsp olive oil
- Salt and pepper
- 2 whole heads of garlic, halved horizontally (Note 1)
- Few sprigs rosemary *
- 4 tbsp / 50g flour
- 2 1/2 cups / 625 ml beef broth / stock (Note 2)
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Take lamb out of fridge at least 1 hour before roasting. (Note 2)
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Rub: Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes+.
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Preheat oven to 220C/430F (fan forced / convection) (Note 3) with oven shelf in the middle.
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Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
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Turn the lamb over so the underside is facing up. Pour half the Rub on, add a good sprinkle of salt and pepper. Rub all over.
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Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over lamb.
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Roast lamb for 20 minutes then turn down to 180C/350F (fan forced/convection) (Note 4). Roast for 1 hour - total of 1 hr 20 minutes.
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Remove lamb from oven. The internal temperature should be 55 - 60C/131 - 140F for medium rare (pictured). This will rise to 61 - 65C / 142 - 151F after resting. See notes for cook times - Note 5.
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Transfer lamb to plate, cover with foil and rest for 20 - 30 minutes.
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Make gravy straight away while roasting pan is hot.
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Remove rosemary sprigs. You should have around 4 - 5 tbsp of fat. If less, add butter. If much more, discard a bit.
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Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
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Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
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Use a potato masher (if you're really keen like me) to mush the garlic to squeeze out the flavour.
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Add salt and pepper to taste.
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Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
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Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.
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Serve lamb with gravy on the side, peas and Truly Crunchy Roast Potatoes. (Note 6)
* These are optional. It adds flavour to the skin but not an enormous amount for a lamb roast of this size.
1. The garlic elevates the lamb so it cooks more evenly and allows the fat to drip over the garlic so the flavour infuses into the drippings that then forms the base of the gravy. Place the garlic cut side up so the flavour infuses into the flesh of the lamb. You could put the lamb on a rack and put the garlic under the rack. You can use onion instead of or in addition to garlic.
It is not garlicky at all because when garlic roasts, it becomes sweet and caramelised. It is my big secret for making gravy!
2. Gravy for lamb is best made with beef stock/broth because it has a deeper flavour and makes the gravy a beautiful dark brown colour. Store bought is fine, though homemade rocks! If you cannot consume beef for religious or health reasons, then chicken broth can be substituted.
3. Bringing a lamb leg to room temperature before roasting makes a huge difference for more even cooking. Cold lamb leg = overcooked on the outside by the time the inside is cooked.
4. Oven temps for standard / no fan ovens: Initial high temp to start the browning at 240C/465F, then lower to 200C/390F for the remaining cook time.
5. INTERNAL TEMPERATURE of cooked lamb:
Medium rare (blush pink inside, as pictured): Temp out of oven 55-60C/131-140F. This will rise to 61-65C / 142-151F after resting.
Medium (barest hint of pink inside): out oven: 60–66°C, after resting: 66–70°C
Well done (least juicy, no pink at all): out of oven: 67–71°C, after resting: 71–75°C
COOK TIMES - refer to the table below the recipe. I highly recommend getting a meat thermometer for accuracy - only guaranteed way to get juicy lamb every time!
6. The lamb leg will stay warm for up to 1 hour. The inside is still warm even after 3 hours. For my Sunday Roast Lunch, I roasted the lamb legs separately before my guests arrived, and the first lamb leg was still warm inside when I served it at 1.30 (I took it out of the oven at 10.30 am). The crust wasn't that warm, but it didn't really matter because even if the lamb leg was hot, once sliced thin and served, the slices lose heat quickly. The warmth comes from the gravy!
So if you want roast veggies or Truly Crunchy Roast Potatoes, it's fine to make them while the lamb is resting. I don't recommend roasting at the same time in separate roasting pans because it will reduce the heat of the oven and you'll end up compromising both the veggies AND lamb. And if you roast the lamb ON veggies, then you won't have enough drippings for gravy.
7. Servings: A 2.25 kg lamb serves 6 very generously and 8 comfortably. The bone is around 400 - 500g, leaving around 1.8kg of meat. This shrinks to around 1.5 kg after cooking. 250g lamb per person for 6 / ~200g for 8 is sufficient - remember the lamb is sliced so it makes it seem like there is more!
8. Nutrition per serving, assuming 8 servings and that all the gravy is consumed.
WATCH HOW TO MAKE IT
Cooking Video! So you can see how simple this is to make! 🙂
ROAST LAMB COOK TIMES
MORE ROAST LAMB
Slow Cooker Roast Lamb Leg with Gravy – The most succulent lamb leg you’ll ever have!
Slow Roasted Greek Lamb Leg – Amazing lemon and garlic flavours in this super tender lamb!
Slow Cooked Lamb Shoulder – My favourite cut of lamb for roasting! Super tender, incredible flavour, and so forgiving!
LIFE OF DOZER
DOZER. Don’t breathe your stinky dog breath over my friends while they eat!
Disclosure: All this Lambaliciousness (that’s a word, right??) is brought to you courtesy of We Love Our Lamb. For more delicious lamb recipes, head over to We Love Our Lamb!
And remember: EVERY day is a good day for lamb!!
MORE LAMB GOODNESS
Slow Roasted GREEK Lamb Leg – fall apart goodness!
Slow Roasted Lamb Shoulder – more fall apart goodness!!
PS Photos of my Sunday Roast Lamb Lunch were taken by Matt Kelson Photography. Can’t cook / host / bat Dozer away from food / stop Dozer from stealing food from small people and take photos at the same time, especially when I’m IN the photos!!!! ❤️
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Yesterday, for Easter dinner, I fixed this. Oh, man, without exception, this was the BEST leg of lamb I’ve ever made! I followed your instructions to the letter, including the garlic and rosemary. My leg was about 2 lbs heavier than yours, but I cooked (convection) it same amount of time and to 140 F.. also, since we have a GF person in the family, I used cornstarch to thicken that fabulous gravy. Served w your crispy smashed potatoes, creamed spinach and a green salad! Swoon……
Thank you!
That’s so great to hear Mary!!! I’m so thrilled you enjoyed this so.much, thank you for letting me know! N xx
Nagi, thank you for your response. Today I’m sending an update to the roast lamb. I’m not a fan of lamb leftovers, but these were terrific (it helps to have a very lean cut of lamb😋. Today, I used the leftover leftovers to make your Chickpea Lamb Shwarma Soup. Result? OMG 😮 wonderful. Almost better than the fantastic roast leg of lamb. I’m becoming addicted to your recipes.
You are the best!
That’s so clever Mary!!!! I’m so glad you enjoyed the soup, I am pretty obsessed with it!! N xx
So pleased to hear you enjoyed this Mary, thanks for taking the time to come back and let me know! N xx
This was fantastic. Having cooked 1,000,000 roasts over the years, I’d never used a thermometer before nor had I cooked on high for 20mins and turn down to low – this worked a treat and took the guess work out of the equation.
I have always cooked the veges with the roast so this too was a newbie for me and yea, cooking the roast veges whilst the meat was resting gave me crispy veges on the outside and fluffy insides = perfection.
Roasting the lamb over the garlic really made the gravy go out to the paddock and shout over the hills to the losers on the other side. One bulb for the gravy, one for Barb, they were so sweet.
Yep, learned so much from this one Nagi, thank you so much.
Amazing!!! So Juicy & tasty!
Thankyou x
Hi there
Just a quick thanks for another excellent recipe. The lamb came out amazing an delicious the gravy – yummy. The pots were incredible. I really do think yr site is all I need from now on…and as I type I have about 8 jars of kimchi fermenting. Thx
I LOVE HEARING THAT!!! 😘 N xx
it was the best roast lamb i ever made thsnk you so much
Good lamd cokked to perfection, the high heat blast at the start!!! Amazing abd the gravy – to die for
HIGH FIVE! So glad you enjoyed this Hilary, thanks for letting me know! N x
Hey making lamb chops the tiny t bone kind , or 3 bite kind. Could I use this rub ya think? I’m figuring might do my chops well, and then grill em. Thoughts?
We had your leg of lamb roast last night and it was fabulous. The only thing we did different was substitute thyme for rosemary as I don’t particularly like the taste of that herb. The gravy was superb too.
LUIS! I am so thrilled to hear you enjoyed it!! And thyme is a great sub for rosemary 🙂 N x
Hi Nagi. I’m cooking this lamb tonight for my family. What salad did you serve with this?
Hugs for Dozer!!
Hi Jan! I’m so thrilled to hear you’re making lamb! ❤️ I served it at the lunch with this Brussels Sprouts salad https://www.recipetineats.com/brussel-sprout-salad/ and this cabbage salad https://www.recipetineats.com/pea-cabbage-parmesan-mint-salad/ and also with a Dill Iceberg lettuce salad which I haven’t posted yet, but if you want it, let me know and I will put it somewhere!
Nagi, is that nutrition table right?
I have never heard of a leg of lamb with 35% fat.
Certainly not after cooking.
Thanks gerald
Thanks for picking that up Gerald, I will look into it! The nutrition does assume all the gravy is consumed – so not a single bit of fat is discarded. 🙂
Great roast, but pleeeeeeeas do NOT carve down the bone.
Lamb must always be carve TO the bone.
Thanks for the tip Gerald!! First to admit my carving skills need work! 🙂 N x
Nagi, I see many people have said ‘what a lovely gathering you hosted’ and ‘how lucky your friends are’!!! I’m here to say we are very lucky and we were drooling over the meal as much as Dozer was! YUM! Thanks again. It was worth coming from Newcastle for…of course.
I may not get around to cooking this recipe because I have you to do it for me (jokes! I’m just too busy doing all your magic one-pot meals, plus your unique delic salads as I bought a mandoline like you suggested to me ages ago – so so good!)
Love ya xx
AMO!!! Thanks so much for coming, especially cause you had such a looooong drive home, you are the BEST! And no, don’t make it, I will make it for you anytime you want. 🙂 And you will not be lifting a finger this weekend either, you know that right? SEE YOU SOON!!! N xx
Yum yum yum!
I made your roast with gravy, and your crunchy potatoes with your magic broccoli and caramelised beetroot……… and everyone has your spiced Apple Cake in their lunches!
It all was so delish!!!!
I find that your website has become my go to for cooking
Thanks so much xx
(The potatoes were so super crunchy with soft pillow softness in the centre… pure perfection)
OOOOHHH!!!! I am SO HAPPY to hear that you made my lamb, THANK YOU SO MUCH FOR LETTING ME KNOW! I worked hard on this post and my friends were so wonderful agreeing to be part of it, this recipe means a lot to me! N x
Thanks so much Nagi! I will try the Brussel sprouts recipe. I love your website and look forward to your recipes each week and I know what ever you post will taste amazing!! My 28 year old son also loves your site and cooks lots of your recipes!!
Enjoy your weekend.
Jan X