One Tray Roast Lamb & Gravy

Make homemade gravy whilst your lamb roasts without lifting a finger. This simple all in one hack is absolutely delicious!

Key Details

  • Serves: 4-6 people
  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Difficulty: Easy

Ingredients

  • 1.5kg-2kg lamb leg
  • 1 lemon, zest of
  • 4 sprigs of rosemary, strip the leaves and finely chop them
  • 6 sprigs of thyme, strip the leaves and finely chop them
  • 1 tbsp cumin 
  • 1 tbsp fennel seeds 
  • 2 tbsp oil 
  • 2 fennel bulbs, quartered 
  • 1 large red onion, quartered 
  • 4 garlic cloves, lightly smashed 
  • 250ml white wine 
  • 250ml chicken stock 

  • 1.5kg-2kg lamb leg
  • 1 lemon, zest of
  • 4 sprigs of rosemary, strip the leaves and finely chop them
  • 6 sprigs of thyme, strip the leaves and finely chop them
  • 1 tbsp cumin
  • 1 tbsp fennel seeds
  • 2 tbsp oil
  • 2 fennel bulbs, quartered
  • 1 large red onion, quartered
  • 4 garlic cloves, lightly smashed
  • 250ml white wine
  • 250ml chicken stock

Preheat the oven to 180°C/350°F/gas 4. Get your lamb out of the fridge an hour before, so it comes to room temperature.

Mix together your lemon zest, rosemary, thyme, cumin, fennel seeds and oil. Rub this all over your leg of lamb.

Add your fennel, onion and garlic to a deep roasting dish and drizzle with oil. Sit your lamb on top and season very generously with salt and pepper.

Roast for 35 minutes until browned before adding your white wine and stock to the roasting dish and returning to the oven for a further 30 minutes-ish. The best thing to do is use a meat thermometer to get the internal temperature of your lamb to 60°C. This is medium-rare and will be unbelievably juicy and flavoursome.

Remove from the oven and set your lamb aside to rest, uncovered, for 30 minutes before slicing and serving. The rest of your roasting dish is the ready-made gravy. If you want to lessen the intensity of the flavour simply add some boiling water and pop it on the stove to reduce. This can be happily reheated on the stove when your lamb is ready to be served.

 

Leave a Reply

Your email address will not be published.