A leg of lamb is easy to cook, and this recipe ensures it is melt in the mouth tender.
2.25kg leg or shoulder of lamb, bone-in
A whole head of garlic sliced horizontally
2 rosemary sprigs
1.5tbsp olive oil
1 quartered unpeeled onion
750ml beef stock
- Preheat oven to 170°C and place rosemary, garlic and onion on a roasting pan. Put the lamb leg into the pan, on top of the garlic and onion and season generously with salt and pepper, rubbing it in.
- Drizzle lamb with olive oil and pour water and broth around it. Cover with foil, place in the oven, and roast for four and a half hours.
- Remove foil, and return lamb uncovered for another 45 minutes until brown.
- Skim off some of the fat in the pan and heat remaining liquid over medium-high heat to make the gravy. Add flour and whisk in, gradually adding the water until it is a good consistency. Season with salt and pepper, strain and serve with the lamb.