Roast Leg of Lamb
I grew up on lamb, my favourite always a Sunday Roast with baked potatoes, pumpkin and fresh green peas or beans.
These days I serve a roast lamb with a bowl of iceberg lettuce and lots of fresh mint stirred through with olive oil and a squeeze of lemon juice.
Sometimes, if tomatoes are in season and not hot-housed, I will serve a side dish of Greek salad and thick crusty bread. Tastes have changed, but I still have gravy.
What you need
leg of lamb
2 garlic cloves, thinly sliced
bunch of fresh rosemary
Olive oil, to brush
1 tbs plain flour
1 1/2 cups beef stock
- Preheat oven to 220°C.
- Use a small sharp knife to make 16 1cm-deep slits in the lamb. Use your fingers to press a slice of garlic and a sprig of rosemary into each slit.
- Place the lamb in a large ovenproof and flameproof roasting pan, and brush all over with oil. Season well with pepper.
- Roast the lamb in preheated oven for 15 minutes and then reduce oven temperature to 180°C and cook for another hour
- Carefully transfer the lamb to a carving plate or shallow tray, cover loosely with foil and set aside to rest
Gravy
- Place the roasting pan over medium heat.
- Add the flour and cook for 1 minute, using a flat-bottomed wooden spoon to scrape the base of the pan to dislodge any bits that have cooked onto it.
- Gradually stir in the stock until well combined.
- Increase heat to high and bring to the boil, stirring occasionally.
- Reduce heat to medium-high and boil, uncovered, stirring occasionally for 4-5 minutes or until the sauce thickens and reduces by about half.
Serve. Watch it disappear.
More Lamb Recipes
Greek Lamb
Lamb with Rosemary
Lamb Forequarter
Lamb Loin
Minted Lamb Rack