2.5 kg lamb leg
3 cloves garlic, sliced length-ways
2 rosemary branches, leaves removed
Salt and Pepper to taste
Old Fashioned Gravy:
1/4 cup flour
2 cups beef stock
Salt and pepper as required
For the lamb, preheat the oven to 180°. With a small sharp knife, pierce the lamb every 3 cm or so. Stuff each incision with a slice of garlic and a few rosemary leaves. Sprinkle the roast with salt and ground black pepper. Roast for 1 ¼-1 ½ hours for medium lamb. Remove from the oven and rest in the pan under foil for half an hour.
A rule of thumb for lamb is 15 minutes, then 15 minutes per 500 g. Drain some, but not all, of the fat and use the pan juices to make the gravy.
To make the gravy, wait until the roast has rested, remove it to the carving board and leave it under foil. Stir the flour into the pan juices, ensuring there are no lumps. Place the pan over a medium heat and introduce the beef stock little by little. Bring to the boil. Taste and season. Pour into a serving jug.
Credits: Julie Goodwin