Name: Roast lamb leg with gravy
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 3 h
Yield: 6–8
Cuisine: Australian
Ingredients: 2.75–3 kg bone-in lamb leg; 1½ tsp cooking salt; ½ tsp black pepper; 1½ tbsp finely chopped fresh rosemary; 3 garlic cloves, finely minced; 2 tbsp olive oil; 2 whole garlic heads, halved horizontally; A few rosemary sprigs; 4 tbsp plain flour; 625 ml (2½ cups) low-sodium beef stock

Method

Take lamb out of the fridge at least 1 hour before roasting. Heat oven to 240°C (220°C fan).
Mix rosemary, minced garlic and oil. Rub all over the lamb, then sprinkle salt and pepper. Sit lamb on the cut garlic heads and rosemary sprigs in a roasting pan.
Roast 20 minutes. Drop oven to 200°C (180°C fan) and roast about 1 hour more, until internal temperature is 53°C for medium-rare. Check from 45 minutes.
Rest 20 minutes loosely foil-covered (temp will rise to about 62°C).
Gravy: put pan on medium heat with about 4–5 tbsp drippings. Stir in flour 1 minute. Whisk in stock in two lots. Mash the roasted garlic into the gravy. Simmer until it starts to thicken, then strain.
Carve and serve with gravy, roast potatoes, peas and buttered carrots.

Tip: Use a thermometer — lamb leg is lean and dries if it goes past pink. Take it out at 53°C, not 62°C, because of carry-over heat. Beef stock makes a darker, better gravy than chicken.