Rosemary is the perfect herb to use with this roast leg of lamb.

Ingredients

• 1 whole leg of lamb
• 1-2 tblspn oil
• salt and freshly ground black pepper
• fresh rosemary sprigs

Method

1. Note the weight of the lamb. Trim any excess fat from the leg. Place the leg of lamb on a rack in a large roasting pan. Cover and leave to stand at room temperature for 30 minutes. This will ensure even cooking of the roast
2. Brush or rub the meat with a little oil and then season well with salt, freshly gorund black pepper and plenty of rosemary sprigs.
3. Roast at 170 degrees C allowing 25 minutes per 500g. To test if the meat is cooked, use a skewer to pierce the leg at the thickest part thorugh to the bone. If the juices are clear, the lamb is cooked. Set the lamb aside to rest for 15-20 minutes before carving. (if the juices are not clear, continue cooking).
4. If wished prepare the gravy to accompany. Remove all but about 3 tablespoons of fat from the pan. Stir in 3 tablespoons of flour and cook over a low heat for 2-3 minutes, stirring regularly while the mixture bubbles. Stir in 2 cups beef stock or water, scraping the bottom of the pan to lift off any delicious sediment, which adds wonderful flavour to the gravy. Simmer until the gravy reaches your desired thickness. Season with salt and pepper.
5. Carve the lamb and accompnay with your favourite vegetables and plenty of gravy.

Cooks Tips

Leaving the roast lamb to rest for 15-20 minutes will ensure the meat is juicy and tender and will carve easily. When making gravy make sure there are no white specks of flour when you cook the fat and flour together as these will turn to lumps when the stock is added.