1 whole leg of lamb, trimmed
6-8 cloves garlic, peeled and cut into slithers
Fresh rosemary sprigs
2-3 Tbsp olive oil
Salt and pepper
Note the weight of the lamb and leave at room temperature, covered for 30 minutes.
Pierce with a sharp knife and add slithers of garlic and rosemary sprigs.
Brush with oil, season and place on an oven rack in a roasting dish.
Preheat the oven to 170ºC and roast the lamb for 15-20 minutes per 500g (fan-forced) or until cooked to your liking.
Insert a skewer into the thickest part of the leg to the bone, and when the juices run clear the lamb is cooked.
Remove from the oven and rest 25 minutes in a warm place before carving.
To make gravy, drain all but 3 Tbsp juices from the roasting pan.
Stir in 3 Tbsp flour, cook over a low heat for 2-3 minutes, stirring well to remove lumps.
Add 2 cups warm beef stock or water, scraping the bottom of the pan to incorporate the sediment, which is full of flavour.
Simmer until thick and season to taste.
KB and Whitesnake