Ingredients (6 servings)
10 sprigs fresh rosemary
±1.8kg leg of lamb
2 tablespoons extra virgin olive oil
2 bulbs garlic, halved crossways
2 tablespoons plain flour
1 cup chicken stock
Fresh mint sauce
2 cups fresh mint leaves, firmly packed, chopped
1 garlic clove, crushed
1/3 cup olive oil
¼ cup white wine vinegar
1 tablespoon caster sugar
Preheat oven to 180C/160C fan-forced.
Place rosemary in a large roasting pan. Place lamb on rosemary. Rub oil all over lamb. Season well with salt and pepper. Place garlic on tray.
Roast for 1 hour 15 minutes for medium or until cooked to your liking. Transfer lamb and garlic to a board. Cover loosely with foil. Set aside for 10 minutes to rest. Strain juices from roasting pan into a jug.
Meanwhile, skim fat from pan juices, transferring 1 tablespoon of fat to a saucepan. Discard remaining fat. Heat pan over high heat. Add flour. Cook, stirring, for 2 to 3 minutes or until bubbling and golden. Gradually stir in stock and reserved pan juices. Cook, stirring, for 4 to 5 minutes or until thickened.
Make Fresh Mint Sauce: Combine mint, garlic, oil, vinegar and sugar in a bowl. Season well with salt and pepper.
Slice lamb. Serve with caramelised garlic, gravy, mint sauce and roasted vegetable salad.