Classic roast lamb and gravy

Classic roast lamb and gravy


  • 1.5kg leg of lamb
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon sweet paprika
  • 1/4 cup olive oil
  • 800g desiree potatoes, peeled, chopped
  • 500g butternut pumpkin, peeled, chopped
  • 2 small brown onions, peeled, halved
  • 2 tablespoons plain flour
  • 1 cup Massel chicken style liquid stock
  • 1/3 cup dry white wine (optional)
  • Mint jelly, to serve

Cooking Time

25 Mins Prep, 1.15 Mins Cook




4 Servings



Step 1

Preheat oven to 200°C/180°C fan-forced. Place lamb in a roasting pan. Combine rosemary, garlic, paprika and 2 tablespoons oil in a bowl. Season with salt and pepper. Rub over lamb. Roast for 20 minutes.

Step 2

Arrange potato, pumpkin and onion around lamb. Drizzle with remaining oil. Roast for 45 minutes for medium or until lamb is cooked to your liking.

Step 3

Transfer lamb to a plate. Cover with foil. Set aside. Roast vegetables for 10 minutes or until golden and crisp. Transfer to a plate. Cover with foil.

Step 4

Skim fat from pan, leaving 1 tablespoon in pan. Place pan over high heat. Add flour. Cook, stirring, for 3 to 4 minutes or until bubbling. Combine stock, wine (if using) and lamb juices in a jug. Slowly add mixture to pan, stirring. Cook, stirring, for 6 minutes or until thickened. Serve lamb with vegetables, gravy and mint jelly.


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