Roast Lamb Dinner
Makes / serves: 6 portions
Draft recipe
Method
- Rub lamb with oil, garlic, rosemary and seasoning.
- Roast 20 minutes at 200°C fan then 160°C fan, checking doneness with a probe; roughly another 60–90 minutes depending on shape and preference.
- Rest 25 minutes.
- Serve with potatoes, steamed greens, gravy made from its juices, and mint sauce.
Recipe details
Distinct serving recipe; shares the roasting approach with lamb leg tray bake.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Roast Potatoes
4 portions. Use the amount specified in the main recipe.
- 1kg floury potatoes, large chunks.
- 3 tbsp roasting oil.
- 1 tbsp plain flour.
- salt and pepper.
- 4 garlic cloves.
- 2 rosemary sprigs.
- Heat oven to 180°C fan and heat oil in roasting tray.
- Parboil potatoes vigorously for 10 minutes.
- Drain, steam-dry, shake to roughen, then lightly dust with flour and seasoning.
- Carefully turn into hot oil.
- Roast at least 45 minutes, often 60–75, turning occasionally.
- Add garlic and rosemary after 20–30 minutes so they do not burn.
Roast Dinner Gravy
6 portions. Use the amount specified in the main recipe.
- Pan juices from roast meat.
- 2 tbsp retained roasting fat or 30g butter.
- 2 tbsp flour.
- 600ml stock matching meat.
- 1 tsp Worcestershire sauce, optional.
- salt and pepper.
- Rest meat and pour juices into a jug; separate excess fat.
- Heat 2 tbsp fat in the roasting tin or saucepan, stir in flour for 2 minutes.
- Whisk in stock gradually, scraping browned bits.
- Add defatted meat juices, simmer 10 minutes, strain if desired and season.