- 1 leg of lamb, boned and rolled
- a few fresh rosemary sprigs
- a few garlic cloves, peeled and sliced into thick spikes
- olive oil, for drizzling
- sea salt and freshly ground black pepper
- 250 ml (8½ fl oz) lamb stock (or use beef or vegetable if you are stuck)
- Preheat the oven to 180°C (350°F/Gas 4).
- Place the lamb in a large roasting tray and, using the point of a sharp knife, make holes all over the lamb 2-3cm (¾-1¼ in) apart. Insert some rosemary sprigs and a spike of garlic in each hole. Drizzle with a little olive oil and season generously with sea salt and black pepper.
- Roast in the oven and depending on the weight of the leg, for 25-30 minutes per 450g (1lb) for medium rare. Alternatively, check the lamb with a meat thermometer; it should be 60-65°C (140-150°F) for medium rare. Transfer the cooked lamb to a serving dish, cover with foil and allow to rest for 10-15 minutes.
- Tip the juices to one corner of the roasting tray and spoon the fat off the top with a metal spoon. Place the tray on the hob and add the stock. Bring to the boil and whisk the gravy, making sure to incorporate all the caramelised meat juices from the base and sides of the tray. If you want a thicker sauce, you can add a little roux (equal amounts of butter and flour mixed together) while it comes to the boil. Decant to a small gravy jug.
- Serve the lamb with a little bit of the gravy.