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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.
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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