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Cook: 120 min. | Servings: 6


Tender and succulent leg of lamb served with a delicious garlic, onion and rosemary infused gravy, golden crispy roast potatoes and seasonal vegetables.

  • 2 kg leg of lamb
  • 15 ml (1 tablespoon) olive oil
  • 3 garlic cloves, smashed
  • 2 fresh rosemary sprigs
  • 1 large onion, quartered
  • 500 ml (2 cups) boiling water
  • salt and pepper
  • Gravy
  • 30 ml (2 tablespoons) bisto gravy powder
  • 250 ml (1 cup) cold water

Preheat the oven to 180°C.
Lightly grease a large roasting pan.
Place the garlic, rosemary and onion in the roasting pan.
Using a paper towel pat the lamb dry and place it in the roasting pan.
Drizzle the lamb with the olive oil and add the salt and pepper.
Using your hands rub this mixture all over the lamb, until well coated.
Now place the lamb, fat side uppermost, on top of the garlic, rosemary and onion.
Roast the lamb for about 30 minutes until the fat layer turns into a crispy brown crust.
Now add some water and further roast for about 90 minutes.
Add more water whenever the pan juices start to dry.
Pierce the lamb with a fork towards the end of the roasting time to make sure all the juices run clear.
Remove the lamb from the oven and the roasting pan.

Allow it to rest on a carving board, loosely covering it with foil, for about 10 minutes.
Carve the lamb with a sharp carving knife and use a fork to anchor the meat.
Now transfer the lamb to a serving platter.
Using a large metal spoon, remove some of the fat from the surface of the pan juices.
Mix the Bisto gravy powder with the cold water and add this to the pan juices.
Give the mixture a good stir.
Return the roasting pan to the oven for about 10 minutes, or until the consistency of the mixture is that of a gravy.
Now strain the gravy into a serving jug, reserving the onions to serve with the lamb.
Serve warm.
Serve with golden crispy roast potatoes and any vegetables of your choice.

Bon appétit

Recipe and photo: Mauricia Jordaan


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