Roast leg of lamb
Prep time
Cook time
Total time
Recipe type: Main meat dish
Serves: 8-10
  • 2-3 tablespoons olive oil
  • 1 medium-sized leg of lamb, bone in
  • 2-3 tablespoons all purpose flour
  • 1 large onion, coarsely chopped
  • 2-4 sprigs of fresh rosemary
  • 1 tablespoon cornstarch
  • 2 teaspoons soy sauce
  • 1 tablespoon water
  • dash of tomato ketchup, optional
  • salt and pepper
  1. Put a little oil into a large, cast iron pot or Dutch oven.
  2. Add the lamb, dusted with a little flour on all sides (this is where a flour dredger is perfect ), the onion, and the rosemary.
  3. Cover with a lid and place in a pre-heated oven at 350˚F, for about 3 hours.
  4. When the meat is done, carefully remove it from the pot and place it on a heated platter.
  5. Place the pot on the stove and remove any excess oil.
  6. Add about half a cup of water and scrape all the brown bits from the base and sides of the pot as the water comes to the boil. Remove the rosemary stalks.
  7. Mix the cornstarch, soy sauce and a tablespoon of cold water together in a cup and add this to the pot as needed, to thicken the gravy. Simmer for a few minutes, while stirring. Adjust the consistency of the gravy by adding more water - or cornstarch.
  8. Check the flavoring and add salt and pepper to taste.
Potatoes, onions or sweet potatoes can be added to the pot about 40 minutes before the end of cooking, basted with sauciness, and roasted alongside the meat. They can also be added earlier, about an hour before the end of cooking, and after 30 minutes, transferred to an open baking sheet in the oven. Baste with fat from the pot or paint with a little olive oil. They will crisp slightly and can also be put under the grill briefly for final crisping before serving.
Recipe by Cape Point Press at