Ingredients:

  • 1.5 kg leg of lamb
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 large sprigs of rosemary, chopped into small sprigs
  • 3 garlic cloves, sliced thinly
  • 1 lamb stock cube
  • 2 tablespoons plain flour
  • 400 ml boiling water
  • Lamb juices from roasting tin

Instructions:

  1. Preheat the oven to 220°C / 200°C (fan) / gas mark 7 / 425°F.
  2. Remove the lamb from its packaging and place on a cutting board. Cut small holes all over the lamb. Drizzle with olive oil and season with salt and pepper. Push sprigs of rosemary and slivers of garlic into each hole.
  3. Place the lamb in the preheated oven and roast for 1 hour 10 minutes. Check for doneness at 1 hour; the internal temperature should reach 65°C (149°F) for medium-rare.
  4. Once cooked, remove the lamb from the oven and let it rest on a plate or board for 15 minutes.
  5. While the lamb is resting, crumble the stock cube into a jug and mix with plain flour to form a smooth paste. Gradually stir in 400 ml boiling water until well combined.
  6. Pour the lamb juices from the roasting tin into a pot over low heat and combine with the gravy mixture. Simmer for about 5 minutes until thickened, stirring occasionally.
  7. Carve the lamb and serve with the gravy splashed over the top.