About this Dish
Australia's unofficial national dish — a whole leg of lamb slow-roasted with rosemary and garlic until the meat falls from the bone, served with roast vegetables, gravy and mint sauce. Australia is the world's largest exporter of lamb and the Sunday roast lamb is the definitive Australian family meal. The Australia Day lamb advertising campaigns have made roast lamb a symbol of Australian national identity.
IngredientsServes 6
🍖Leg of lamb, 2.5kg bone-in
🧄Garlic, 6 cloves sliced into slivers
🌿Fresh rosemary, 4 sprigs
🫒Olive oil, 3 tablespoons
🥔Potatoes, 1kg cut into large chunks
🥕Carrots, 4 large cut into thick batons
🧅Brown onions, 3 quartered
🍷Red wine, 1 cup
🫙Beef or chicken stock, 2 cups
🌱Jarred mint sauce, to serve
Method
1
Preheat your oven to 220°C. Using a sharp knife, make about 20 small deep cuts all over the leg of lamb and push a sliver of garlic and a small sprig of rosemary into each pocket.2
Rub the lamb all over with olive oil, then season generously with salt and pepper. Place the onion quarters in the centre of a large roasting pan and sit the lamb on top — they act as a natural rack.3
Roast at 220°C for 20 minutes to get a golden crust, then reduce the heat to 160°C. Pour the red wine and stock into the pan around the lamb, then cover tightly with foil.4
Slow roast for 3 to 3.5 hours until the meat is completely tender and falling from the bone. About 90 minutes before the lamb is done, toss the potatoes and carrots in olive oil and salt in a separate roasting tray and place in the oven.5
Once the lamb is done, lift it onto a board, cover loosely with foil and rest for at least 20 minutes — this is really important so the juices settle back into the meat.6
While the lamb rests, pour the pan juices into a small saucepan, skim off excess fat and bring to a simmer. Whisk in a tablespoon of plain flour mixed with a little cold water and simmer for 5 minutes until you have a rich gravy, seasoning to taste.7
Carve the lamb at the table — it should pull apart easily with forks — and serve with the roasted vegetables, gravy poured over the top, and a generous spoonful of mint sauce on the side.User Reviews
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