If you are looking for some comfort in cooking a delicious and warming meal at this crazy time, then you’ve come to the right place.
We all no doubt has certain foods that make us just feel good and having roast lamb cooking in the oven on a weekend night as the weather cools and the days get shorter can be a great sense of comfort.
This lamb is delish and super easy to organise. Served best with your favourite Autumn veggies and a big side of family time and love.
What you’ll need:
2.25 kg leg of lamb or lamb roll.
Salt and pepper.
1.5 tbsp olive oil.
1 whole garlic head.
1 onion, quartered.
2 rosemary sprigs.
3 cups (750 ml) beef stock/broth, low sodium.
2 cups (500 ml) water.
4 tbsp (50g) flour (white).
1 cup (250 ml) water.
Salt and pepper, to taste.
Preheat oven to 170°C.
Place garlic, onion and rosemary in a metal roasting pan. Place lamb right side up in the pan and sprinkle generously with salt and pepper and rub it in.
Turn lamb over and place it, so it mostly sits on peeled and chopped garlic and onion. Sprinkle with more salt and pepper, rub it in.
Drizzle lamb with olive oil. Pour broth and water around the lamb – it won’t cover it, that’s ok, the lamb sinks into it. Cover with foil.
Place in the oven and roast for 1.5 hrs.
Remove from the oven, remove foil. Return uncovered lamb to oven for a further 45 minutes or until well browned.
Remove lamb, spoon over pan juices generously. Transfer to a serving platter, cover loosely with foil while you make the gravy.
Use a large spoon to skim off some of the fat from the surface of the liquid.
Place pan on the stove on medium-high. When the liquid bubbles, add flour.
Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
Whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste.
Strain gravy into a bowl, pressing juices out of the onion etc.
Pour gravy into a jug.