Servings | serves |
Ingredients
- 2 kg Lamb Leg bone in
- 1 tablespoon Olive Oil
- 2 tablespoon Rosemary finely chopped fresh
- Salt and Pepper to taste
- 6 cloves Garlic Cloves
- Green Beans roast potatoes and sweet potato, to serve
- Rosemary extra to garnish
GRAVY
- 25 grams Butter
- 2 tablespoon Plain Flour
- 1 1/2 cups Beef Stock
Ingredients
GRAVY
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Instructions
- Place lamb in a flameproof dish. Rub oil then rosemary over lamb. Season with salt and pepper.
- Cook in a moderate oven (180C) for 1 hour. Add garlic cloves to dish. Cook for a further 45 minutes. Remove lamb from dish. Transfer to a large plate. Stand, covered, for 15 minutes before slicing.
- Meanwhile, to make gravy, strain meat juices from baking dish into a jug. Reserve garlic and 1/3 cup juices. Place baking dish, including any brown pieces clinging to it, over medium heat. Add butter. Stir until melted. Add flour. Cook, stirring, for 1 minute.
- Gradually stir in stock and reserved juices, scraping in pieces on base of pan. Bring to boil. Boil gently, stirring occasionally, for about 5 minutes, or until thickened. Season with salt and pepper. Strain into a serving jug to remove any lumps.
- Serve lamb with gravy, garlic, beans, potatoes and sweet potato. Garnish with extra rosemary.
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