Roast Lamb Leg With Gravy食譜

材料

• 25 kg / 4.5lb lamb leg, bone-in

Rub

• 1 1/2 tbsp. fresh rosemary leaves, finely chopped

• 3 garlic cloves, minced

• 2 tbsp. olive oil

• Salt and pepper

Base

• 2 whole heads of garlic, halved horizontally

• Few sprigs rosemary

Gravy

• 4 tbsp. / 50g flour

• 2 1/2 cups / 625 ml beef broth / stock

製作說明

1. Take the lamb out of the fridge at least 1 hour before roasting. (Note 2)
2. Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes plus.
3. Preheat oven to 220C/430F (fan forced / convection) (Note 3) with oven shelf in the middle.
4. Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes plus.
5. Preheat oven to 220C/430F (fan forced / convection) (Note 3) with oven shelf in the middle.
6. Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
7. 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.
8. Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over the lamb.
9. Roast lamb for 20 minutes then turns down to 180C/350F (fan forced/convection) (Note 4). Roast for 1 hour - a total of 1 hr 20 minutes.
10. Remove lamb from oven. The internal temperature should be 55 - 60C/131 - 140F for medium-rare (pictured). This will rise to 61 - 65C / 142 - 151F after resting. See notes for cook times - Note 5.
11. Transfer lamb to plate, cover with foil and rest for 20 - 30 minutes.
12. Make gravy straight away while roasting pan is hot.

Gravy

1. Remove rosemary sprigs. You should have around 4 - 5 tbsp. of fat. If less, add butter. If much more, discard a bit.
2. Place roasting pan on the stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
3. Pour in half the beef stock and mix to dissolve sludge in, and then add remaining beef stock and mix.
4. Use a potato masher (if you're really keen like me) to mush the garlic to squeeze out the flavour.
5. Add salt and pepper to taste.
6. 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.
7. Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.

Serving

1. Serve lamb with gravy on the side, peas and Truly Crunchy Roast Potatoes.