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.

  • 2 hrs 45 mins cooking
  • Serves 6
  • Print


  • 2 tablespoon plain flour
  • 1 cup red wine
  • 1/2 cup water
Roast lamb leg with red wine gravy
  • 40 gram butter
  • 1 tablespoon dijon mustard
  • 1 tablespoon capers
  • 1 tablespoon olive oil
  • 3 roughly chopped garlic cloves
  • 3 sprigs rosemary, leaves removed
  • 1 2.4kg lamb leg
  • roasted pumpkin and peas, to serve


Roast lamb leg with red wine gravy
  • 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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