Dinner ideas

Roast lamb leg with red wine gravy

A lamb roast is heaven in a baking dish. We served ours with roasted pumpkin and peas. You can use any vegetables you like.
Roast Lamb leg with red wine gravyWoman's Day
2H 45M




1.Preheat oven to 200°C.
2.Using a stick blender, combine butter, mustard, capers, oil, garlic and rosemary. Process to a paste. Season to taste.
3.Rub paste all over lamb to coat. Place on a trivet in a baking dish. Bake for 30 minutes. Reduce heat to 180°C and bake a further 2 hours.
4.Transfer lamb to a plate. Rest, covered loosely with foil for 20 minutes.
5.GRAVY: Place baking dish with pan juice on stove top. Add flour and cook, stirring, on medium, 1-2 minutes. Reduce heat. Gradually add combined wine and water, stirring until smooth. Return to heat and cook, stirring until boiling. Reduce heat to low and simmer 3 minutes. Season to taste. Serve.
6.Slice lamb and serve with gravy, roast pumpkin and peas.

Toss chopped pumpkin in olive oil, season, and bake for the last 1 1/2 hours of cooking time. Leave skin on pumpkin when roasting to save time and create a delicious, nutritious shell. We added torn mint leaves to our peas for extra flavour.


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