- 4 kg lamb leg, bone in
- 1 1/2 tbsp fresh rosemary leaves, finely chopped*
- 3 garlic cloves, minced*
- 4 tbsp olive oil
- Salt and pepper
- 2 whole heads of garlic, halved horizontally
- Few sprigs rosemary
- 4 tbsp / 50g flour
- 2 1/2 cups / 625 ml beef stock
- Take lamb out of fridge at least 1 hour before roasting.
- Rub: Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes+.
- Preheat oven to 220°C (fan forced / convection) with oven shelf in the middle.
- Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
- Turn the lamb over so the underside is facing up. Pour half the Rub on, add a good sprinkle of salt and pepper. Rub all over.
- Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over lamb.
- Roast lamb for 20 minutes then turn down to 180°C (fan forced/convection)
- Roast for 1 hour – total of 1 hr 20 minutes.
- Remove lamb from oven. The internal temperature should be 55 – 60°C for medium rare (pictured). This will rise to 61 – 65°C after resting. See notes for cook times – Note 5.
- Transfer lamb to plate, cover with foil and rest for 20 – 30 minutes.
- Make gravy straight away while roasting pan is hot.
- Remove rosemary sprigs. You should have around 4 – 5 tbsp of fat. If less, add butter. If much more, discard a bit.
- Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
- Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
- Use a potato masher to mush the garlic to squeeze out the flavour.
- Add salt and pepper to taste.
- Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
- Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.