1 Boned Lamb Leg
Salt & pepper
2 tblspn Butter
2 tblspns Plain Flour
Juices from Roast
Extra Stock if necessary (chicken or beef)
Preheat the oven to 200°. Rub the lamb all over in olive oil and sprinkle with garlic, rosemary, salt and pepper. Place into a baking tray allowing 30 minutes cooking time for every 500gm. Remove after the first 20 minutes and cover with foil before returning to the oven. Remove the foil 20 minutes before it has finished cooking. Allow to rest for at least 15 minutes.
Melt the butter in a pan and then stir through the flour. Allow to cook for 5 minutes before slowly whisking in the lamb juices (make sure to skim off the oil). Add extra hot stock if too thick. Serve with your favourite veggies.
Serves: 6 to 8
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