Delicious Roast Lamb

I have made this recipe so many times and we also do it in the Weber! All I can say is yum yum! It is a Delia Smith special.

Roast Lamb with Garlic and Rosemary

Serves 6-8
Ingredients:
1 leg of lamb weighing 1.8kg
3 large cloves of garlic, peeled and thinly sliced into 24 slivers
2 large stems of fresh rosemary, cut into 24 sprigs
1 small onion, peeled
Salt and freshly milled black pepper

Roasting tin about 28 cm X 23 cm and at least 5 cm deep

1. Pre-heat the oven to 190°C.
2. Make 24 small deep cuts in the skin of the lamb. Push a sliver of garlic and a sprig of rosemary into each cut.
3. Season the meat generously with salt and freshly milled black pepper.
4. Cut the onion in half and place it in the bottom of the roasting tin. Put the lamb in the tin on top of the onion halves.
5. Cover the tin loosely with foil, then cook in the oven for 1½ hours. After this, take the foil off and let it cook for amount 30 minutes.
6. Remove the lamb from the oven, cover loosely with foil again and allow to rest for 20 minutes.

Gravy

Ingredients:
Juices left in the roasting tin
1 rounded tsp plain flour
500-600ml lamb stock
Salt and freshly ground black pepper

1. Spoon off some of the fat from the juices.
2. Add the flour and briskly mix or whisk.
3. Once you have a smooth paste, add the stock a little at a time, mixing as you go. (Add stock according to how thick you want your gravy i.e. less stock, less thick.)
4. Increase the heat and the gravy will begin to thicken.