How to prepare Roast Lamb Leg with Gravy?

Buy Product(s): NZ Premium Grassfed Bone In Lamb Leg Roast

Preparation:

Preparation Time: 5 mins

Cooking Time: 1 hr 20 mins

Serving: 6

Ingredients:

• 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

Instruction:

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. Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
5. 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.
6. Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over the lamb.
7. 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.
8. 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.
9. Transfer lamb to plate, cover with foil and rest for 20 - 30 minutes.
10. 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.

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

Posted by Aussie Meat and for this fabulous recipe, we thank RecipeTinEats for the recipe link https://www.recipetineats.com/roast-lamb-leg-with-gravy/