Slow-cooked leg of lamb with red wine and thyme gravy




Prep Time


Cook Time

This tender, slow-cooked roast is finished with a sticky glaze and a classy gravy. It eats well with Mustard & Honey Roasted Carrots & Parsnips.



For the lamb

  • 1 lamb leg or shoulder
  • 8 sprigs fresh rosemary
  • Olive oil, to drizzle
  • Salt and ground black pepper, to taste
  • 1 cup red wine
  • 6 cloves garlic — peeled
  • 1 cup sweet chilli sauce

For the red wine and thyme gravy

  • 2 tablespoons butter
  • 2 cloves garlic — crushed
  • ½ teaspoon dried thyme
  • 1 tablespoons flour
  • 1½ cups beef stock
  • 1 teaspoon worcestershire sauce
  • Salt and ground black pepper, to taste
  • ½ cup red wine


For the slow-cooked leg of lamb with red wine and thyme gravy

  • Preheat the oven to 140°C (120°C fan bake).
  • Make 8 incisions in the lamb and push in the rosemary sprigs. Drizzle the lamb with oil, sprinkle with salt and pepper and place in a casserole dish.
  • Pour the red wine around the lamb and add the garlic. Cover and cook for 3½ hours.
  • Remove and discard the rosemary sprigs.
  • . Pour over the sweet chilli sauce and cook, uncovered, for another 1½ hours.
  • Leave to rest for 10 minutes while you make the gravy.
  • To make the Red Wine & Thyme Gravy, melt the butter in a pan over a low heat and sauté the garlic and thyme for 1 minute.
  • Sprinkle in the flour, stir and cook until slightly foamy.
  • Add the stock and worcestershire sauce, whisking constantly. Season and bring to a simmer while the gravy begins to thicken.
  • Whisk in the red wine and simmer very slowly until the gravy reaches a sauce-like consistency.
  • Carve the lamb and serve with the Red Wine & Thyme Gravy.