Roast Lamb

Ingredients

• 1 leg (3–4 kg)lamb
• 3onions, halved
• 150 mlapple cider vinegar
• to tastesalt
• to tasteolive oil
• as listed belowspices
• to tastewater
• 4bay leaves
• 1 tspblack peppercorns
• 2star anise
• 2 tbspalmonds
• 4cardamom pods
• 2 large stickscinnamon
• 1mace
• 1 tbspcloves
• 2 tbspcumin seeds
• 1 tspfenugreek seeds
• 1 tspfennel seeds
• 2 tbspcoriander seeds

Instructions

1. 1

   Toast the spices

   Roast the spices until golden brown and fragrant.

2. 2

   Grind the spices

   Grind the toasted spices into a powder.

3. 3

   Score the lamb

   Score the leg of lamb on both sides.

4. 4

   Add the vinegar

   Rub the apple cider vinegar generously over every side of the lamb.

5. 5

   Season with salt

   Rub salt generously all over the lamb.

6. 6

   Coat with spices

   Massage the ground spice mixture over the meat.

7. 7

   Chill overnight

   Refrigerate the seasoned lamb overnight.

8. 8

   Sear the lamb

   Heat a small amount of olive oil and sear the meat until it is golden brown.

9. 9

   Bake with onions

   Put the meat in a baking dish with the onions, cover with foil and bake at 180°C for 2 hours.

10. 10

    Blend the juices

    When the lamb is done, remove the onions and cooking juices and put them in a blender with some extra water.

11. 11

    Reduce the gravy

    Blend until smooth, then simmer on the hob until the gravy reaches your preferred consistency.

12. 12

    Serve the lamb

    Drizzle the gravy over the roast lamb and serve.

What is roast lamb?

Roast lamb is a familiar centrepiece in British cooking: a joint is seasoned, cooked in the oven and served in slices. This version uses a warm, aromatic spice mixture and a gravy blended from the onions and cooking juices.

Searing the lamb before baking adds colour to its surface, while the overnight rest gives the vinegar, salt and spices time to season it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 120g protein, 8g carbs, 62g fat.

Lamb provides most of the protein and fat, while the onions and spice blend contribute a smaller amount of carbohydrate. The amount of fat and calories per portion will vary with the size and fattiness of the edible lamb and how much gravy and oil are served; pair a moderate slice with vegetables and potatoes for a more balanced plate.

Building the spice blend

Whole spices: the peppercorns, seeds, cloves, cardamom, cinnamon, star anise and mace are toasted before grinding, which brings their aromas together. Keep them moving as they toast and take them off the heat once golden and fragrant.

Almonds: these are included in the blend and add body when ground with the spices. Grind the mixture to a powder so it is easier to rub over the lamb.

Seasoning the lamb

Scoring: cuts on both sides give the vinegar, salt and spice mixture more surface to cling to. Take care not to cut deeply into the meat.

Overnight rest: refrigerating the seasoned leg gives the flavours time to settle in. Keep it covered while it rests.

Searing and baking

Searing: use just a little olive oil and brown the lamb on all sides as well as its shape allows. The recipe gives no searing time, so use the golden-brown colour as your cue.

Oven time: bake the covered dish at 180°C for 2 hours. The recipe does not specify a target internal temperature, so check that the meat is cooked to your preference before serving.

Making the gravy

Blending: add the cooked onions and pan juices to the blender with some extra water, then blend until smooth. Add the water gradually so the gravy does not become thinner than you want.

Reducing: simmer the blended mixture on the hob until it reaches your preferred consistency, then spoon or drizzle it over the lamb.

What to serve with it

Potatoes: roast potatoes or boiled potatoes make a straightforward accompaniment and catch the gravy well. A green vegetable or salad can add a fresh contrast to the rich meat.

Serving: carve the lamb into slices and pass the gravy alongside, so everyone can add as much as they like.

Recipe notes & tips

• Toast the spices until fragrant and golden, rather than letting them darken too much.
• Grind the spice mixture finely enough to rub evenly over the scored meat.
• Keep the lamb covered while it rests overnight in the fridge.
• Use only a small amount of olive oil when searing, as directed.
• Add water to the gravy gradually while blending so you can control its thickness.

Variations

• More garlic: rub crushed garlic over the lamb with the spice mixture.
• Fresh herbs: serve the carved lamb with chopped parsley or mint.
• Citrus note: add a little lemon zest to the ground spice mixture.
• Smoother gravy: strain the blended onion mixture before reducing it.
• Extra vegetables: add carrots to the baking dish with the onions.

Common mistakes to avoid

• Burning the spices: toast them until golden and fragrant, then remove them from the heat.
• Skipping the scoring: make shallow cuts on both sides so the seasoning can coat the surface.
• Rushing the rest: refrigerate the seasoned lamb overnight as instructed.
• Using too much oil: add only a small amount for searing.
• Thinning the gravy too quickly: blend in the extra water gradually and stop at your preferred consistency.

How to store

Refrigerate leftover lamb and gravy in covered containers and use within 3 days. Reheat until piping hot, adding a little water to the gravy if it has thickened.

Frequently asked questions