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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Roast Leg of Lamb with Gravy

Ingredients 15 Steps 15

Ingredients

Lamb

  • 1 leg of lamb, sized according to the number of servings
  • Olive oil
  • 8 cloves garlic
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • Fresh lavender (optional)
  • Salt
  • 400 ml cold water
  • 400 ml white wine

Gravy

  • 1 cup dry red or white wine
  • 1 tsp mint sauce
  • 1 tsp orange marmalade
  • 1 tsp mustard
  • A generous grating of nutmeg
  • Worcestershire or Maggi sauce

Steps

Lamb

  1. A full day ahead, rub the lamb all over with a couple tablespoons olive oil. Place the leg on aluminum foil.
  2. Cut 8 small slits in the skin. Insert a garlic clove in each.
  3. Rub all over with a couple sprigs each of rosemary, thyme and lavender. Leave on the joint. Wrap in foil.
  4. Refrigerate overnight, turning occasionally.
  5. Preheat oven to 180–200 °C.
  6. Cover the bottom of a roasting pan with as much rosemary, thyme and lavender as fits. Drizzle with a couple tablespoons olive oil.
  7. Season the lamb all over with salt. Place on the herb bed.
  8. Pour water and white wine over the leg to keep the meat moist.
  9. Roast to medium-rare, about 20 min per pound (450 g) plus 15 min. Baste occasionally.
  10. Transfer to a serving dish. Tent loosely with foil. Rest 15 min.

Gravy

  1. Remove herb sprigs from the roasting pan. Put the pan on the stovetop over medium-high heat.
  2. When hot, add wine. Deglaze.
  3. Add a dash of water, mint sauce, marmalade, mustard and nutmeg.
  4. Simmer until reduced and thickened, like a jus. Season with Worcestershire sauce.
  5. Strain into a serving dish. Serve with the lamb.

Notes from the original

  • If you are really feeling naughty, you can add some crème fraiche to the gravy!
  • A few hand-torn mint-leaves, mixed with a little warm Greek honey and a good quality vinegar is a delightful addition to roast lamb.

Source. Adapted from “Cookbook:Roast Leg of Lamb with Gravy” by Wikibooks contributors, revision of 2026-01-24, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.