Ingrediants For the lamb:

2 kg leg of lamb, on the bone
1 carrot, 1 leek, 1 medium onion and 1 celery stick. Washed and roughly chopped (mirepoix) For the garlic and rosemary butter
3 garlic cloves
20 gm unsalted butter, softened
4 stalks fresh rosemary, plus extra for garnish
salt and freshly ground black pepper.

For the gravy

150 ml red wine
50g Butter of unsalted butter
50g All Purpose flour

Preparation of Method

Preheat the oven to 200° C / 400° F (gas)
Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely. Place into a bowl with the butter.
Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste.
With a sharp thin knife, make between 40 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into.
Rub the butter and garlic mixture into the lamb by massaging into the meat, trying to work it into the holes that you’ve created.
Place the lamb in a roasting tin on top of your mirepoix, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes that you’ve created.
After 30 minutes, remove the foil and leave to roast for a further 60 minutes (for medium)
At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.

Make the gravy heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan. Add the red wine. Turn the heat down and leave the sauce to reduce. To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency pass through a strainer and pour into a sauce boat.

Roast Leg Of Lamb

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