Roast lamb, an Australian Sunday lunch staple. It has deep roots in British cuisine and was brought to Australia by early settlers. With lamb being widely available, it quickly became a favourite for hearty meals. The combination of garlic, rosemary is a classic match, bringing out the rich flavours of the meat while adding a fragrant touch.
This recipe is easy to follow, even for beginners. The slow roasting process ensures a juicy and tender result, while the homemade gravy adds a savoury finish using the pan juices—reducing waste and maximising flavour. This is a satisfying and comforting dish, perfect for any occasion.
Roast Lamb Tips
- Let the lamb sit at room temperature for 30–60 minutes before starting to cook for even roasting.
- You can ask the butcher to remove any bones from the roast, for even cooking.
- Ensure your oven is properly preheated to help sear the lamb and lock in moisture.
- Avoid overcrowding the roasting pan so the heat circulates evenly, helping the lamb brown properly.
- Use a meat thermometer for accuracy: 60°C for medium, 70°C for well-done.
- Rest the lamb for at least 15 minutes before carving to allow the juices to settle.
- If you don’t have fresh rosemary, use dried rosemary but reduce the amount by half.
- Add a splash of red wine to the gravy for a richer, deeper flavour.
Ingredients (Serves 4)
For the lamb
- 1.5kg bone-in leg of lamb (remove the bone for even and quicker cooking)
- 4 cloves garlic, sliced thinly
- 2 tbsp fresh rosemary leaves, finely chopped
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For the gravy
- 2 tbsp plain flour
- 500ml beef stock
- Salt and black pepper, to taste
Directions
- Preheat the oven to 180°C (fan-forced) or 200°C (conventional).
- Prepare the lamb. Pat the lamb dry with paper towels, trim off any excess fat. Use a small sharp knife to make incisions all over.
- Insert the garlic and rosemary. Push the sliced garlic and chopped rosemary into the cuts.
- Season the lamb. Rub with olive oil, salt, and pepper, ensuring an even coating.
- Roast the lamb, in a roasting pan and cook for 1 hour 15 minutes for medium or longer if you prefer it well done. Making sure you check the thermometer.
- Rest the lamb. Remove from the oven, transfer to a plate, cover with foil, and let it rest for 15 minutes.
- Make the gravy. Place the roasting pan on the stovetop over medium heat. Sprinkle in the flour and stir constantly for 1–2 minutes until a light brown paste forms.
- Add the stock. Gradually pour in the beef stock, stirring continuously to avoid lumps. Simmer for 5 minutes or until the gravy thickens. Season with salt and pepper to taste.
- Serve. Carve the lamb into slices and serve with the rich gravy.
This classic garlic and rosemary roast lamb with gravy is a simple yet impressive dish, perfect for a Sunday roast or any special occasion. Pair it with roast potatoes, carrots, or a fresh salad for a complete meal. If you enjoyed this recipe, try our Crunchy Roasted Sweet Potato Wedges for a delicious side dish.
For more information on buying the right lamb cut, we recommend you read: Lamb Cuts
