Roast Lamb Leg with Gravy

• Meat

  • 2 1/4 kg Lamb leg, bone in

• Produce

  • 2 whole heads Garlic
  • 3 Garlic cloves
  • 1 1/2 tbsp Rosemary, fresh leaves
  • 3 sprigs Rosemary

• Canned Goods

  • 2 1/2 cups Beef broth / stock

• Baking & Spices

  • 4 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on recipetineats.com

Description

Ingredients

• 2.25 kg / 4.5lb lamb leg, bone in
• 1½ tbsp fresh rosemary leaves, finely chopped*
• 3 garlic cloves, minced*
• 2 tbsp olive oil
• Salt and pepper
• 2 whole heads of garlic, halved horizontally (Note 1)
• Few sprigs rosemary *
• 4 tbsp flour
• 2½ cups beef broth / stock (Note 2)

Directions

• Take lamb out of fridge at least 1 hour before roasting. (Note 2)
• Rub: Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes+.
• Preheat oven to 220C/430F (fan forced / convection) (Note 3) with oven shelf in the middle.
• Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
• Turn the lamb over so the underside is facing up. Pour half the Rub on, add a good sprinkle of salt and pepper. Rub all over.
• Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over lamb.
• Roast lamb for 20 minutes then turn down to 180C/350F (fan forced/convection) (Note 4). Roast for 1 hour - total of 1 hr 20 minutes.
• Remove lamb from oven. The internal temperature should be 55 - 60C/131 - 140F for medium rare (pictured). This will rise to 61 - 65C / 142 - 151F after resting. See notes for cook times - Note 5.
• Transfer lamb to plate, cover with foil and rest for 20 - 30 minutes.
• Make gravy straight away while roasting pan is hot.
• Remove rosemary sprigs. You should have around 4 - 5 tbsp of fat. If less, add butter. If much more, discard a bit.
• Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
• Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
• Use a potato masher (if youre really keen like me) to mush the garlic to squeeze out the flavour.
• Add salt and pepper to taste.
• Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
• Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.
• Serve lamb with gravy on the side, peas and Truly Crunchy Roast Potatoes. (Note 6)

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