Ingredients:

  • 1 (2 kg / 4.4 lbs) Boneless Leg of Lamb, rolled and tied
  • 2 Tbsp (30 ml) Olive Oil
  • 1 large brown onion, peeled and quartered
  • 2 carrots, roughly chopped
  • 6 cloves Garlic, minced finely
  • 3 Tbsp (45 ml) Fresh Rosemary, chopped finely
  • 1 Tbsp (15 ml) Fresh Thyme leaves
  • 1 Tbsp (15 ml) Dijon Mustard
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 2 Tbsp (30 g) Unsalted Butter (for optional gravy)
  • 2 Tbsp (15 g) All-Purpose Flour (for optional gravy)
  • 3 cups (710 ml) Beef or Chicken Stock (Low Sodium) (for optional gravy)
  • ½ cup (120 ml) Dry Red Wine (for optional gravy)

Instructions:

  1. Pat the lamb surface thoroughly dry using kitchen paper to help achieve a proper crust. If needed, use butcher’s twine to tie the lamb securely every 1 to 1.5 inches to maintain a uniform shape. Allow the lamb to rest at room temperature for at least 30 minutes before roasting.
  2. In a small bowl, mix the minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper until a thick paste forms. Brush the lamb lightly with olive oil, then rub the herb paste generously all over the lamb joint, pressing it firmly into the meat.
  3. Preheat the oven to 220°C (425°F). Scatter the chopped onion and carrots directly into the roasting pan. Place a wire rack over the vegetables. Position the prepared lamb joint on the wire rack, fat side up.
  4. Place the lamb into the preheated oven and roast for exactly 20 minutes for a high-heat sear. Reduce the oven temperature sharply to 180°C (350°F). Continue roasting for 60 to 90 minutes, checking the internal temperature after 60 minutes.
  5. Insert an instant-read thermometer into the thickest part of the roast. Remove the lamb from the oven when the internal temperature is 5°C (10°F) below your target (e.g., 54°C / 130°F for medium-rare). Transfer the lamb immediately to a cutting board, cover loosely with foil, and allow it to rest for a full 20 minutes. Do not skip this essential step.
  6. After resting, carefully snip and remove all the butcher’s twine or netting. Slice the lamb against the grain into ½-inch thick pieces. Serve immediately, ideally with pan juices or gravy.