A roast dinner classic! This Simple Roast Lamb and Gravy is quick to prepare and quick to cook, but using plenty of rosemary and garlic ensures it's packed full of flavour! Perfect for your Sunday lunch or Easter celebrations this year. (Serves 6-8, depending on appetite, or serves 4 with enough for leftovers for the next day.)
Course Main Course
Prep Time 10minutes
Cook Time 1hour10minutes
Total Time 1hour20minutes
Author Eb Gargano
Salt and pepper
4large sprigs of rosemarychopped into small sprigs
Pre-heat the oven to 220C / 200C / gas mark 7 / 425F.
Get your lamb out of its packaging and stand on a board. Cut lots of little holes all over the lamb. Drizzle the lamb with olive oil and sprinkle with salt and pepper. Rub the oil, salt and pepper all over the lamb and then push a small sprig of rosemary and a slither of garlic into each hole.
Put the lamb in the oven for 1 hour 10 minutes.
When the lamb is ready, remove it from the oven and put it on a plate or a board (I usually use a clean roasting tin, or sometimes even a pizza tray!)
Rest for 15 minutes and then carve and serve.
While the lamb is resting you can make a simple gravy.
Start by crumbling the stock cube into a jug and adding the plain flour. Mix to a smooth paste using a small amount of cold water and then add 400ml boiling water to the jug, stirring constantly.
Remove the fat from the tin you roasted the lamb in and put the tin on the hob over a low heat. Pour in the jug of lamb gravy and stir to incorporate the bits on the bottom of the tin.
Add the juices from the resting lamb and then cook the gravy on a low heat for about 5 minutes. Pour back into the jug and serve with the lamb.
Nutrition information is approximate and meant as a guideline only.