- 2kg Leg of lamb.
- 1 Bunch of Fresh Rosemary.
- 2 Cloves of garlic, each cut into 8 slices.
- ¼ Cup of Olive Oil (60ml)
- 40g Butter.
- 1 Small brown Onion (80g) finely chopped.
- 2 Tablespoons of Plain flour.
- ½ Cup of Dry Red Wine (125ml) (Red Shiraz or any Dry Red Wine of your choice)
- 1 ½ Cups of Lamb or Beef stock. (You can use commercially prepared or stock cubes if desired)
Cut 16 similar sized Rosemary sprigs from bunch. Place remainder of bunch in large flameproof baking dish.
Remove and discard as much excess fat from lamb as possible. Pierce surface of lamb all over, making 16 small cuts with sharp knife: press garlic slices and rosemary sprigs into cuts. (You could substitute Fresh Lemon Thyme or Flat Leafed Parsley, for the Rosemary)
Place lamb on top of rosemary in baking dish, pour olive oil over the lamb, roast, uncovered, in hot oven for 20 minutes. Reduce temperature to moderate, cook for another 1 ½ hours basting with juices occasionally. Remove lamb from pan; stand for 5 minutes before slicing.
Drain juices from pan, melt butter in pan over low heat, cook onion, stirring until soft. Add in flour, cook, stirring for about 5 minutes or until browned. Pour in wine and stock, cook over high heat, stirring until gravy boils and thickens. (This gravy can easily be adapted into either a peppercorn or mushroom gravy. Return strained gravy to clean pan, then add either 1 tablespoon of drained, rinsed, canned green peppercorns or 100gm finely sliced cooked button mushrooms to gravy. Cook, stirring for 2 minutes: serve)
Strain gravy and serve with lamb.