How to make it

  • Take the meat out of the fridge an hour or so before cooking.
  • Preheat the oven to Gas Mark 5/375°F.
  • Unwrap meat and pat dry thoroughly.
  • Place the fresh rosemary and thyme, and the bay leaf, in a roasting tin. Place the lamb on top, and surround with the potatoes.
  • In a small bowl, mix together the olive oil, garlic purée, Greek-style seasoning, oregano, lavender if using, cumin powder and cinnamon powder. Pour over the lamb and spread it all over with a brush See Photo. If any spills off the meat, brush it on the potatoes, along with a little more olive oil (they shouldn't be swimming in oil).
  • Sprinkle everything with sea salt (take care salting the meat, as the garlic purée often has salt in it already. Check the ingredients of the puree), and sprinkle everything with the lemon juice. Pour a trickle of boiling water in the bottom of the tin with the potatoes.
  • Insert a meat thermometer so that the point is in the middle of the thickest part of the meat, not touching bone.
  • Cooking instructions on the lamb packaging stated to cook for 25 minutes per 500 grams., plus 25 minutes. My lamb weighed 2.003 kg., so I calculated 125 minutes. (500 grams = 17.6 oz. (US)
  • (As it turned out, my lamb was done a good half-hour less than this time, I took it out at 1 hour 33 minutes at 61°C/140°F and after removal from the oven the temperature rose to 65°C/150°F, which is medium-rare.)
  • Anyway, after 1 hour, baste the meat and potatoes. Add a little more boiling water if necessary. At this stage my lamb was at 41-42°C (about 106°F/108°F).
  • When the desired temperature is reached, take the meat out, (leaving the herbs behind), transfer to a carving tray along with the potatoes, and cover tightly with tin foil. See Photo
  • Let it 'rest' for about 20 minutes before carving.
  • Pour in a little wine and some boiling water into the tin and scrape up all the juices and any bits with a spatula See Photo. Stir vigorously. Lift out the herb stems, discard (doesn't matter if there are loose leaves floating in there) and pour the remaining liquid into a saucepan.
  • Make it up to 500 ml. with white wine and boiling water. (500 ml. = 16.907 fl. oz. (US)
  • Bring to a simmer.
  • I tasted it and decided needed more seasoning so I added a lamb stock cube. It was tad too salty so next time I would probably add half a cube and check the seasoning again.
  • Combine the flour and cold water, and add it to the liquid in the pan. See Photo
  • When the gravy has thickened and reduced a little, remove from the heat.
  • Carve the meat and serve with sauce, the roast potatoes and (if you like), some boiled potatoes in butter and snipped chives, and other vegetables of your choice. Pass the mint sauce! (see my Roast Leg Of Lamb With Mint Sauce recipe).

Reviews & Comments 1

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  • lovebreezy 6 years ago
    Nice and nice of you to include US equivalents.
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