Roast lamb

Ingredients:

• Leg of lamb
• 2 garlic cloves (chopped)
• 40g softened butter
• 2 sliced onions
• rosemary
• 1 litre of vegetable stock
• 2 tbs flour

Method:

Preheat the oven to 220°

Mix the softened butter and chopped garlic together then add the rosemary. You can use dried rosemary it doesn’t have to be fresh.

Stab the lamb all over and spread the butter mix over the meat pushing it into all of the stab wounds.

Put the onions and stock into a roasting tin, put a rack on top, then place the lamb on top of that.

Roast in the preheated hot oven for 30 minutes, or until brown then reduce the temperature to 160°

Cover the lamb with aluminium foil and continue to roast depending on the size of the leg of lamb but I generally roast it for 25 – 30 minutes per pound in weight. I prefer my meat to be well done rather than rare so adjust your cooking time to suit. Baste from time to time until the meat is falling off of the bone.

Remove the foil and place the lamb on a plate to rest while you make the gravy.

Skim off the fat and put two tablespoons of the fat into a saucepan.

Sieve the roasting juices and softened onion into a measuring jug and add boiling water to the jug to make up to about a pint of liquid.

Heat the fat in a saucepan until hot then add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth.

Serve with the lamb.

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