Lemon and Rosemary Roast Leg of Lamb with a Lemon and White Wine Gravy
Great spring or Easter Sunday roast. Roast leg of lamb stuffed with rosemary and lemon served with a white wine and lemon gravy.
1 hour 30 minutes
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 1 x 1.3kg/3lb lean whole or carvery lamb leg joint
- 45ml/3tbsp fresh rosemary leaves
- Grated zest of 2 lemons
- Salt and freshly milled black pepper
- Juice of 2 lemons
- 15ml/1tbsp olive oil
For the Lemon and White Wine Gravy
- :25g/1oz plain flour
- 150ml/¼pint dry white wine
- 450ml/¾pint good, hot lamb stock
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- In a small bowl mix together the rosemary and lemon zest.
- Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and push the rosemary mixture into the slits.
- Transfer the joint to a metal rack in a large non-stick roasting tin, spoon over the lemon juice. Drizzle with olive oil and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
- Remove the joint from the oven, loosely cover with foil and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little wine and stir again, scraping the base of the pan to release any rich lamb sediment.
- Add the remaining wine, stock and any meat juices from the lamb. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving.
- Serve the lamb with seasonal vegetables and the gravy.