Ingredients:
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
Method:
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.
Serves: 4
Note:
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