Garlic and Rosemary Roast Lamb
- 2kg leg of lamb
- 3 Tbsp Oil
- 2 cloves garlic, crushed
- 3 sprigs fresh rosemary, coarsely chopped
- ½ tsp paprika
- 1kg potatoes, peeled and coarsely chopped
- 500g pumpkin, peeled and coarsely chopped
- 3 small brown onions, peeled and halved
- 1 cup chicken stock
- ¼ cup red wine
How to Carve Roast Lamb
1. Preheat oven to 200°C (180°C fan-forced).
2. Use 1 Tbsp of oil to grease the roasting dish and place the lamb on top. Using a sharp knife, score skin at 2cm intervals. Rub with garlic and sprinkle with rosemary and paprika.
3. Roast lamb for 15 minutes, then reduce the oven to 180°C (160°C fan-forced). Roast for a further 45 minutes (for medium rare) or until cooked as desired.
4. Meanwhile, place potatoes, pumpkin and onions in a single layer on a separate large roasting dish. Drizzle with the remaining oil and roast for the last 45 minutes of the lamb cooking time.
5. Remove lamb and vegetables from the oven.
6. To make the gravy, strain pan juices from the lamb into a medium jug. Cover lamb and vegetables to keep warm. Return ¼ cup of the pan juices to the roasting dish and place over a hot element. Stir in flour and heat through, continuing to stir for about 5 minutes or until mixture bubbles and browns. Gradually add stock and wine. Stir over high heat until gravy boils and thickens. Strain gravy into a heatproof jug.
7. To serve, place the lamb on a large serving platter with roasted vegetables and gravy on the side.
Tip: Remove the lamb from the fridge one hour before cooking for perfectly tender meat and even cooking
By Food to Love