Roast Leg of Lamb with Gravy

A full day before you intend to cook the lamb, rub it all over with a couple tablespoons of olive oil. Place the leg on a sheet of aluminum foil.

Cut 8 small slits all over the skin of the leg. Insert a garlic clove into each slit.

Rub the leg all over with a couple sprigs of each of rosemary, thyme, and lavender. Leave them on the joint, and wrap it in the aluminum foil.

Place the leg in the fridge and let it rest overnight. Remember to turn the leg occasionally so the herbs infuse into all parts of the joint.

Preheat the oven to 180–200 °C.

Cover the bottom of a roasting pan with as much rosemary, thyme, and lavender as will fit over the surface. Drizzle a couple tablespoons of olive oil over the top.

Season the leg of lamb all over with salt, and place it on the bed of herbs.

Pour the water and white wine over the leg. The purpose of this is to keep the meat moist as it roasts.

Roast the leg until it is medium-rare—about 20 minutes per pound (450 g), plus an extra 15 minutes. Baste every so often during the cooking.

20 minutes

Transfer the leg to a serving dish, and tent it loosely with aluminum foil. Let rest in the kitchen for 15 minutes.

15 minutes

Remove the herb sprigs from the roasting pan, and transfer the pan to the stovetop over medium-high heat.

When hot, add the wine, and deglaze everything.

Add a dash of water, the mint sauce, marmalade, mustard, and nutmeg.

Simmer until the gravy reduces and thickens as desired—it will be a little like a jus. Season with Worcestershire sauce to taste.

Strain the gravy into a serving dish and serve with the lamb.