Ingredients:

  • 1.5 - 2 kg (3.3 - 4.4 lb) leg of lamb, bone-in
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 kg (2.2 lb) potatoes, peeled and quartered
  • 500g (1.1 lb) carrots, peeled and chopped into chunks
  • 500g (1.1 lb) parsnips, peeled and chopped into chunks
  • 2 red onions, quartered
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 2 sprigs rosemary
  • 2 tablespoons all-purpose flour
  • 500ml (2 cups) beef or lamb stock
  • 1 tablespoon red wine vinegar

Instructions:

  1. In a small bowl, combine minced garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and pepper. Rub the mixture all over the lamb, ensuring it's evenly coated. Cover and refrigerate for at least 1 hour (or up to overnight).
  2. Preheat oven to 200°C (400°F). Toss the potatoes, carrots, parsnips, and red onions with olive oil, salt, pepper, and rosemary sprigs in the roasting pan.
  3. Place the marinated lamb on the rack in the roasting pan, on top of the vegetables. Roast for 15 minutes at 200°C (400°F) to brown the lamb.
  4. Reduce oven temperature to 160°C (325°F). Continue roasting, basting the lamb with pan juices every 30 minutes.
  5. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 54°C (130°F); for medium, 60°C (140°F); for medium-well, 65°C (150°F).
  6. Once cooked to your desired doneness, remove the lamb from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  7. While the lamb rests, remove the vegetables from the roasting pan and set aside. Place the roasting pan on the stovetop over medium heat. Sprinkle the flour over the pan drippings and cook, stirring constantly, for 1-2 minutes until lightly browned. Gradually whisk in the beef or lamb stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes, or until the gravy has thickened to your desired consistency. Stir in the red wine vinegar and season to taste with salt and pepper.
  8. Carve the lamb against the grain into slices. Serve with the roasted vegetables and gravy (if using). This is a delicious roast lamb recipe.