Roast leg of lamb with garlic and rosemary ‘pesto’

Categories: March

Ingredients

• 2.5kg leg of lamb
• 2 fresh rosemary sprigs, leaves picked and roughly chopped
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tsp plain flour
• 600ml fresh lamb or chicken stock, hot

Directions

1. Preheat the oven to 230˚C/fan 210˚C/gas 8. Calculate the roasting time.

2. Using a small, sharp knife, make small 2.5cm deep slits all over the leg, about 5cm apart.

3. Make the garlic and rosemary ‘pesto’. Put the rosemary leaves, garlic, 1/2 teaspoon salt and some freshly ground black pepper into a mini food processor or spice grinder. Turn on the machine and slowly add enough of the oil to make a smooth paste.
4. Push some of the ‘pesto’ into each of the slits in the lamb, then rub the outside of the leg with any of the remaining paste and any remaining oil. Season lightly with a little more salt and pepper.

5. Put the lamb, rounded-side up, into a roasting tin and roast in the oven for 15 minutes. Lower the oven temperature to 200˚C/fan 180˚C/gas 6 and continue to roast for the rest of the calculated cooking time. For a 2.5kg leg cooked to medium, you need to roast it for a further 90 minutes.

6. Remove the lamb from the oven and lift it onto a carving board or large plate, then cover tightly with a sheet of foil. Leave to rest for 15-20 minutes before carving.
7. Meanwhile, make the gravy. Pour away the excess fat from the roasting tin and place the tin with the lamb juices over a medium heat on the hob. Sprinkle with the flour and stir for a few seconds with a wooden spoon. Gradually add the stock and scrape up all of the caramelised juices from the base of the tin. Leave to simmer gently until reduced to a well-flavoured gravy, then strain into a gravy boat. Adjust the seasoning, if necessary and keep hot.
8. Carve the lamb into slices and serve immediately with the gravy, alongside roast potatoes and steamed fine green beans.

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