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Roasted Leg of Lamb with gravy

Betney Pereira
This very juicy and well marinated leg of lamb is sure to satisfy your comfort food cravings.
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Marinate 1 d
Total Time 1 d 3 hrs 45 mins
Course Main Course, Roast dinner
Cuisine British, Indian, Mediterranean, World over
Servings 8 people

Ingredients
  

LEG OF LAMB MARINATION

  • 1 nos Leg of Lamb approx. 2½ kgs
  • 3 tbsp Ginger-Garlic paste
  • Salt to taste
  • Freshly crushed peppercorns to taste

MARINADE MIXTURE

  • 6-7 tbsp Olive Oil
  • ½ tbsp Garam Masala powder
  • ½ tbsp Coriander powder
  • ½ tbsp Red chilli powder
  • ½ tbsp Turmeric powder
  • Salt to taste

FOR INCISIONS

  • 1 nos Garlic pod
  • Rosemary

GRAVY SAUCE

  • Lamb broth juices which come out from the lamb while roasting
  • Few nos Garlic cloves finely chopped
  • 1 nos Onion small sized, finely chopped
  • 1 cup Red Wine
  • Salt to taste
  • Pepper to taste
  • 1 tbsp Slurry made from cornflour and little water
  • 1 nos Lamb flavoured maggi cube

Instructions
 

MARINATING THE LEG OF LAMB

  • Marinate the leg of lamb with ginger-garlic paste, salt and pepper. Set aside.

MARINADE MIXTURE

  • In a container, mix together all the ingredients for the marinade mixture mentioned above and set aside.

FOR INCISIONS

  • Tie each garlic clove with rosemary and dip it into the above marinade.
  • Make small pockets in the lamb and insert the dipped garlic cloves in each incision.
  • Marinate the leg of lamb for a day or more if preferred.

ROASTING

  • Pre heat the oven to 200°C. Roast the marinated lamb in the oven with frequent basting. Roast for about 3 and half hours.

FOR THE GRAVY SAUCE

  • Lightly fry the finely chopped garlic and onions in a little fat rendered from the roasted leg of lamb.
  • Add lamb broth and a cup of red wine to this mixture. Season with some salt and pepper if needed.
  • Add a slurry made of cornflour and cold water. Mix well to avoid lumps. Add this to the gravy to thicken it slightly and make sure you cook this on a low flame with continuous stirring.
  • For extra flavouring add a lamb flavoured maggi cube to this gravy. Stir well and enjoy with the lamb.

Notes

  • Lamb broth is the juice rendered from the leg of lamb while roasting. This is used to make the lamb gravy or sauce. 
  • Add the lamb flavoured maggi cube to the gravy, only if preferred. This entirely depends on ones taste preference. 
  • The cornflour slurry should always be made with cornflour and normal room temperature water. Mix thoroughly to avoid any lumps.
  • Make sure to thaw the marinated leg of lamb properly before roasting it. 
  • Place it on a wired rack and with a tray below to catch all the lamb juices. 
  • Make sure to let the ready roasted lamb stand for sometime before carving it, after getting it out of the oven so that the moisture is locked in properly. 
  • The leftover bone after carving off the meat can be used to make a broth or soup.
Keyword Gravy, Roasted Leg of Lamb