|1.8kg / 4lb leg of lamb on the bone|
|3 long stems of rosemary|
|5 cloves of garlic|
|1 medium onion|
|1 tablespoon of olive oil|
|Half a teaspoon of salt|
|Quarter teaspoon of pepper|
|ROSEMARY AND ONION GRAVY|
|1 small onion|
|1 long stem of rosemary|
|2 cloves of garlic|
|1 pint / 560ml / 2½ cups of water|
|Bisto or gravy granules (see pack instructions)|
Recipe by Sue Mason.
Add the salt and pepper for the roast lamb to a small bowl and mix in the olive oil. Gently rub the mixture into the top surface of the lamb. Using a small, sharp knife, make around twenty 1 cm / ½ in deep small cuts equally spaced on the surface of the lamb. Insert a cut sprig of rosemary and garlic slice into each of the cuts.
Put the prepared lamb joint into a baking tin, and place in the top part
of the oven. Let it cook for 20 minutes.
Turn the oven down to 180°C / 350°F / Gas Mark 4 (fan ovens 170°C / 325°F / Gas Mark 3) and remove the lamb from the oven. Add the chopped onion (plus the additional onion if making gravy) around the baking tray and drizzle them with olive oil.
Place the baking tray back into the oven. Cook for a further I hour 45 minutes. Baste halfway through cooking. When the lamb is cooked remove it from the oven. If making the gravy place the lamb and half the onions on a warm plate and cover with cooking foil. If not making gravy, simply cover with cooking foil.
Still stirring, add the water to thin out the gravy to the consistency you
prefer. Taste and season with salt and pepper. Serve the lamb surrounded by the roast
onions to the table and carve into thick slices.
Place on warm plates with lots of vegetables and gravy.
If you have any lamb left over it can be minced and used to make Shepherds Pie. When you use a mincer you know exactly what your mince consists of!