COOKING TIME
2h
SERVES
3
Ingredients
- 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)
Instructions
Step 1
Cut 16 similar sized Rosemary sprigs from bunch. Place remainder of bunch in large flameproof baking dish.
Step 2
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)
Step 3
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.
Step 4
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.
