Ingredients
Serves: 4
- 2.5 – 3 kg / 5 – 6 lb lamb leg , bone-in
- 1-2 tsp sea salt & black pepper
- fresh rosemary sprigs
- garlic cloves , finely sliced
- 2 tbsp olive oil
Base:
- 2 whole heads of garlic , halved horizontally
- 2-3 onions, sliced thickly (skin on) Few sprigs rosemary (optional)
Gravy:
- Roast jus (remove as much lamb fat as possible)
- 500 ml beef broth / stock, low sodium
- 1-2 tsp corn flour (optional)
Method
- Pre-Heat the oven to 220C/200C fan/gas 7. Make small incisions into the lamb using a small sharp knife at an angle, about 5-6 cm into the meat.
- Insert sprigs of rosemary, garlic slices into each incisions, pressing in with your finger. Season the meat all over with sea salt and pepper, then rub the lamb all over with the olive oil.
- Transfer to a roasting tray, place on the garlic & onion slices. Roast for 25 -30 mins. (You can add root vegetables, like carrots or celeriac to roast with the lamb).
- Lower the oven to 180C/160C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 30 mins for 2.5- 3kg leg) depending on how pink you like your lamb.
- You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 55C for medium (pink) and 70C for well done.
- Remove lamb from the oven. Transfer to a serving platter, loosely cover with foil and rest for 10-15 minutes (it will still be warm enough for serving!).
- Reserve roast lamb jus, remove as much fat as possible, boil the jus with beef stock and mix in corn flour, cook until thickens, pressing down onions & garlic to add richness and thickness to the gravy, pass through a fine sieve and serve hot.
- Enjoy your beautiful roast lamb served with classic crunchy roast potatoes, vegetables and delicious gravy.
