
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
Main
- 1 x 2 - 2¼kg leg of lamb
- 1 large whole garlic bulb
Rosemary and Garlic Rub
- 6 sprigs of rosemary
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
Minted Gravy
- 2 tablespoons plain flour
- 500ml lamb stock
- 1 tablespoon ready-made mint sauce, plus extra for serving
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Method
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1Pre-heat oven 190°C/170°C fan/Gas Mark 5.
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2Remove the leaves from the rosemary sprigs and chop finely. Combine the rosemary with the butter, finely chopped garlic cloves, salt and pepper.
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3Make around 20 small incisions in the skin of the lamb and rub over the rosemary and garlic mixture. Place the lamb into the roasting tin herb-side up with the whole garlic bulb alongside.
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4Roast for 1 hour 40 minutes to 2 hours, basting 2 or 3 times during cooking. Time will depend on the size of joint and how well-done you like it cooked.
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5Remove the lamb onto a warmed dish, cover with foil and rest for 25-30 minutes before carving.
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6To make the gravy, skim away and discard any unwanted fat from the cooking juices. Remove the roasted garlic and squeeze the pulp from the skin into a saucepan. Combine the skimmed cooking juices with the flour and mix to a paste. Whisk in the stock with the mint sauce and bring to a simmer, stirring until thickened. Adjust the seasoning to taste.
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7Slice the rested lamb thickly and serve with the gravy and some extra mint sauce served separately.
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8Cook's Notes
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9To make your own mint sauce, combine 3 tablespoons of freshly chopped mint with 4 tablespoons of white balsamic vinegar and season with some salt.
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10If darker gravy is preferred, add a few drops of liquid gravy browning when adding the stock.