Herb-crusted leg of lamb with red wine gravy

Herb-crusted leg of lamb with red wine gravy

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(17 ratings)

Prep: 25 mins Cook: 2 hrs plus resting

More effort

Serves 8

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Nutrition and extra info

Nutrition: per serving

  • kcal564
  • fat27g
  • saturates11g
  • carbs25g
  • sugars4g
  • fibre3g
  • protein48g
  • salt1.5g
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  • 2¼kg leg of lamb
  • 3 small garlic cloves, sliced
  • 2 onions, cut into chunks



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp Dijon mustard

For the crust

  • 175g white breadcrumb (a few days old is best)
  • small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch mint, finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 5 rosemary sprigs, leaves finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 fat garlic cloves, crushed
  • 3½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the gravy

  • 2 tbsp plain flour
  • 400ml red wine
  • 1l lamb or beef stock
  • 1-2 tsp Dijon mustard
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.

  2. Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer – don’t worry if any falls in the tin, this will be used in the gravy later (you probably won’t use the entire crust, so set aside what’s left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.

  3. Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins – if covered too tightly, the crust will go soggy.

  4. To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

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Comments, questions and tips

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1st May, 2017
Delicious-- followed all the instructions checking meat as I went.. the gravy was amazing although I made lots more than I needed... I wasn't sure how much a 'small bunch' of herbs was whether you mean a small supermarket size or a hand held size so made it up....
16th Apr, 2017
Followed the recipe exactly and after the lamb was well rested, it was dripping with blood once I began to carve it. The gravy, while rich in flavour, tasted too much like vinegar for my liking. The crust, however, was absolutely delicious.
20th Apr, 2014
Was looking for a lamb roast today, found this recipe, tried it, delicious!!! My family loved it, so it is saved in my my good food for next time.
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Clairelcoles's picture
17th Apr, 2017
I didn't have the mint or parsley, the crust still tasted delicious. Next time I will cut down the cooking time, the meat was moist but I like it a bit pinker.
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