1 leg of lamb approx 2kgs
1 knob of butter melted
Splash of oil
1 heaped teaspoon of garlic chopped
Salt and freshly ground pepper to taste
Flour to thicken the gravy
½ cup water plus extra
Chicken stock to taste
Rub the lamb with the butter, oil, garlic and season well with salt and pepper. Place in an oven bag following the directions on the box, place on a tray and roast in a preheated 160° oven for 2 hours.
Remove the lamb from the oven and pour the juices into a pot. Heat the oven to 250° and return the lamb for 10 mins. Remove and let the lamb rest while making the gravy. Using the pan juices, add ½ cup water and a teaspoon of chicken stock and a flour paste to thicken the mix. Season if necessary. Carve the lamb and serve with the gravy and some favourite roast vegetables.
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