Clodagh studied in France and NYC, and then went on to train as a chef at Ballymaloe Cookery School, followed by 3 years working as ...
1 head of garlic (halved horizontally)
1 leg of lamb (bone in, approx 2kg/4lb)
6 garlic cloves (halved)
1 bunch fresh rosemary
15 g softened butter
salt and freshly ground black pepper
seasoned vegetables, to serve
Preheat the oven to 220°C. Make 1 inch deep incisions in the lamb; into each incision insert the garlic cloves and rosemary sprigs.
Rub the butter over the lamb and place the leg with the halved head of garlic in roasting dish, season and place in the oven for 1-1.5 hours (15 minutes per 450g/1lb for rare and 20 minutes for medium) turning over half way through.
Remove the lamb from the oven, season again and transfer to a tray to rest.
To make the Gravy
Place the roasting pan over a moderate heat to caramelise the lamb juices; this will take 2-3 minutes.
Strain of any excess fat.
Pour in 350ml cold water, reduce heat and simmer gently for 5 minutes.
Strain through a sieve.
Serve the lamb with the gravy and seasonal vegetables.
Lamb trimmings and chopped bones from your butcher make a great 'bed' for the lamb to sit on while cooking and add extra flavour.