Roast Lamb with Gravy

Roast lamb with gravy


Serves:                                   8

Preparation time:                 20 minutes

Cooking time:                       4.5 hours


  • 7kg leg of lamb
  • 5 cloves garlic, roughly sliced
  • 2 T fresh thyme
  • 2 T fresh rosemary
  • 1 c low-sodium chicken stock
  • 1/3 c water

Wet rub

  • 15 fresh mint leaves, chopped
  • 4 cloves garlic, crushed
  • ¼ c olive oil
  • ¼ c mayonnaise
  • 2 t whole-grain mustard
  • ½ t English mustard powder
  • juice and zest of 1 lemon
  • freshly ground black pepper

Mint and mustard gravy

  • 1 t whole-grain mustard
  • 6 torn mint leaves
  • 2 T crème fraiche
  • ½ t honey, to taste
  • ½ c chicken stock


  1. Preheat the oven to 140°C. Place the lamb on a surface and make deep but small incisions all over the meat with a sharp knife. Stuff each incision with sliced garlic, thyme and rosemary sprigs.
  2. For the wet rub, mix together the mint, crushed garlic, olive oil, mayonnaise, whole grain mustard, mustard powder, lemon juice and zest in a small bowl. Rub it all over the lamb.
  3. Place the remaining fresh thyme and rosemary in the roasting tin, and place the leg of lamb on top. Pour the stock and water into the roasting tin around the meat, and cover with tin foil to seal.
  4. Roast in the oven at 140°C for 4 hours or until very tender. Increase the temperature to 180°C, remove the tin foil, return and roast for 30 minutes until golden. Remove from the oven and transfer the lamb to a serving board, to rest while you make the gravy.
  5. For the gravy, take the roasting tin and spoon off the excess fat, then place it on the hob and bring to a rapid boil. Add the mustard, mint leaves, crème fraîche, and some honey for taste. Pour in the stock and bring to the boil. Season, pass through a sieve into a gravy boat, and serve with the meat.

Siba’s tip…

A perfectly slow-roasted lamb needs to be tender and fall off the bone. So make sure to check that yours is cooked properly before removing the foil and browning it. If there’s any leftover meat, you can make gourmet sandwiches with it, such as lamb with roasted butternut or beet, rocket and feta. You can also add the shredded lamb strips to a vegetable stir fry just a few minutes before the vegetables are done.