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Roast Lamb with Garlic & Rosemary

Serves 6-8


1 leg of lamb, weighing about 4lb

3 large cloves garlic, peeled and thinly sliced lengthways

2 large stems fresh rosemary, cut into sprigs

Salt and pepper

Olive Oil

Knob of butter


Juices left from the roasting tin

1 rounded tbsp plain flour

Vegetable water or stock

1 tbsp redcurrant jelly


Pre-heat the oven to 190ºC.

Make about 20 small, deep cuts in the skin of the lamb using a small, sharp knife. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and pepper.

Put a splash of olive oil and the knob of butter into the roasting tin and transfer the lamb to the tin. Cover the tin loosely with foil, then cook in the oven for 1 1/2 hours. After this, take the foil off and let it cook for another 30 minutes.

Meanwhile, cook the vegetables or your choice. Once cooked, drain the vegetable water into a jug and put aside to use in your gravy.

Take the lamb out of the oven and out of the roasting tin, placing it on a caving plate, cover loosely with foil again and allow it to rest for about 20 minutes.

While the lamb is resting, make the gravy.

Using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for the flavour. Next, place the tin over a direct medium heat, the juices begin to sizzle, add the flour, and mix fast and well with the wooden spoon, in brisk circular movements. You will create a smooth paste similar to that of a roux, begin to add the vegetable water, a little at a time, whisking briskly after each addition. Turn the heat up and until it starts to simmer, the gravy will thicken. Add a tablespoon of redcurrant jelly, and let it melt into the gravy.

I personally like a thick gravy, but if you prefer yours thinner, add a little more liquid. Finally, taste and season with salt and pepper. Then pour the gravy into a warm jug.

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