Rosemary & Garlic Roast Lamb with Minted Gravy

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Rosemary & Garlic Roast Lamb with Minted Gravy
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

  • Method

  • 1
    Pre-heat oven 190°C/170°C fan/Gas Mark 5.
  • 2
    Remove the leaves from the rosemary sprigs and chop finely. Combine the rosemary with the butter, finely chopped garlic cloves, salt and pepper.
  • 3
    Make 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.
  • 4
    Roast 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.
  • 5
    Remove the lamb onto a warmed dish, cover with foil and rest for 25-30 minutes before carving.
  • 6
    To 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.
  • 7
    Slice the rested lamb thickly and serve with the gravy and some extra mint sauce served separately.
  • 8
    Cook's Notes
  • 9
    To make your own mint sauce, combine 3 tablespoons of freshly chopped mint with 4 tablespoons of white balsamic vinegar and season with some salt.
  • 10
    If darker gravy is preferred, add a few drops of liquid gravy browning when adding the stock.