Lemon and Rosemary Roast Leg of Lamb with a Lemon and White Wine Gravy | Recipe | Simply Beef & Lamb
Great spring or Easter Sunday roast. Roast leg of lamb stuffed with rosemary and lemon served with a white wine and lemon gravy.
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Ingredients
- 1 x 1.3kg lean whole or carvery lamb leg joint
- 3 tablespoons fresh rosemary leaves
- Grated zest of 2 lemons
- Juice of 2 lemons
- 1 tablespoon olive oil
- For the Lemon and White Wine Gravy
- 25g plain flour
- 150ml dry white wine
- 450ml good, hot lamb stock
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