Description
Rugby Lamb is a show-stopping dish featuring a whole leg of lamb, slow-roasted to perfection and basted with a savory herb-infused marinade. The meat is cooked until tender, making it easy to carve and serve. It’s an excellent centerpiece for family meals, holiday celebrations, or post-match feasts.
Ingredients
Scale
- 1 whole leg of lamb (about 2.5kg) – A tender, flavorful centerpiece.
- 4 garlic cloves (sliced) – Infuse the lamb with flavor.
- 2 sprigs fresh rosemary – For a fragrant, herbal aroma.
- 2 tbsp olive oil – Helps crisp the outside of the lamb.
- 1 tsp salt and 1/2 tsp black pepper – Season the meat.
- 1 large onion (sliced) – Adds sweetness to the gravy.
- 2 carrots (chopped) – For a base of natural flavor in the roasting pan.
- 500ml lamb or beef stock – Forms the base of the gravy.
- 1 tbsp plain flour – For thickening the gravy.
- 1 tbsp red wine or balsamic vinegar – Adds depth and richness.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 200°C (180°C fan) or 400°F.
Step 2: Prepare the Lamb
- Pat the lamb dry with paper towels.
- Using a sharp knife, make small incisions all over the lamb. Insert a slice of garlic and a small piece of rosemary into each incision.
- Rub the lamb with olive oil, salt, and pepper.
Step 3: Prepare the Roasting Pan
- Scatter the onion slices and chopped carrots in the bottom of the roasting pan.
- Place the lamb on a rack over the vegetables.
Step 4: Roast the Lamb
- Roast the lamb for 20 minutes to sear and brown the exterior.
- Reduce the oven temperature to 160°C (140°C fan) or 320°F and roast for another 2-2.5 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 70°C (160°F) for well-done.
- Baste the lamb every 30 minutes with the pan juices.
Step 5: Rest the Lamb
Remove the lamb from the oven and cover with foil. Let it rest for 15-20 minutes before carving to retain its juices.
Step 6: Make the Gravy
- Place the roasting pan with the vegetables and juices on the stove over medium heat.
- Sprinkle the flour into the pan and stir to combine. Cook for 1-2 minutes.
- Gradually add the stock and red wine or vinegar, stirring constantly to avoid lumps.
- Simmer until the gravy thickens. Strain if desired.
Step 7: Serve
Carve the lamb and serve with the gravy on the side. Pair with your favorite sides for a complete meal.