Sunday night dinners call for a good roast leg of lamb. And we say it simply isn’t roast lamb unless it’s paired with a rich and meaty gravy.
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Ingredients
Method
1.Preheat oven to 220°C/200°C fan-forced.
2.Cut 16 similar-size rosemary sprigs from bunch; place remainder of bunch in large flameproof baking dish.
3.Remove and discard as much excess fat from lamb as possible. Using sharp knife, pierce lamb about 16 times all over; press garlic slices and rosemary sprigs into cuts.
4.Place lamb on top of rosemary in baking dish. Pour oil over lamb; roast, uncovered, 20 minutes.
5.Reduce oven temperature to 180°C (160°C fan-forced); roast lamb, further 1½ hours, occasionally basting with pan juices. Remove lamb from dish; stand 5 minutes.
6.Drain juices from dish, melt butter in pan over low heat; cook onion, stirring, until soft. Stir in flour; cook, stirring, about 5 minutes or until browned.
7.Pour in wine and stock; cook over high heat, stirring, until gravy boils and thickens. Strain, then serve with lamb.
