- 2kg lamb leg, bone in
FOR THE RUB
- 1 pack fresh rosemary
- 2 whole heads of garlic
- 2 tbsp olive oil
- Salt and freshly ground black pepper
FOR THE GRAVY
- 50g plain flour
- 500ml beef stock
1 Remove the lamb from the fridge at least 1 hour before roasting.
2 Puree 2 garlic cloves and cut the remaining bulbs in half horizontally.
3 Chop 2 sprigs of rosemary for 2 tbsp of finely chopped needles. Mix the pureed garlic, chopped rosemary, olive oil and set aside.
4 Preheat the oven to 220°C/Gas Mark 8.
5 Place the halved garlic heads in a roasting pan, cut side up, and add the remaining rosemary in sprigs.
6 Turn the lamb leg over so the underside is facing you, add half the rub and cover the leg, then season with salt and pepper.
7 Add the leg the right side up, to the roasting pan on top of the garlic bulb halves and add the remaining rub over the leg, season with salt and pepper.
8 Roast the lamb for 20 mins then reduce the oven temp to 150°C/160°C fan/Gas Mark 4. Roast for an hour.
9 Internal temp out of oven should be 55-60°C for medium rare (blush pink inside)/ 60-66°C for medium (hint of pink) and 67-71°C for well done (least juicy).
10 Transfer the lamb to a plate, cover with foil and rest for 30 minutes.
11 Make the gravy while the roasting pan is still hot. Remove the rosemary sprigs (should be around 5 tbsp of fat). If less, add butter, and if more, skim off.
12 Place roasting pan on hob over a medium heat. When the fat starts to bubble, add the flour and mix well to form a roux. Cook for 1 minute. Pour in 3⁄4 of the beef stock and mix to dissolve the roux in. Squeeze out some of the garlic to add depth of flavour to the gravy.
13 Add salt and pepper to taste. Simmer for a few minutes, stirring until it starts to thicken, adding more beef stock to achieve the desired consistency.
14 Strain through a sieve and serve with the lamb.
Recipe by James Strawbridge for 44Foods