Roasted Leg of Lamb
Ingredients
1 cup Serjella Extra Virgin Olive Oil
10 cloves garlic
1 garlic
Fresh rosemary
2 tbsp mustard
1 bone-in lamb leg, 2 kg
1 onion, cut to wedges
200 ml warm water
1 tbsp flour
1 cup chicken stock
Salt and pepper
Preparation
- Preheat oven to 240°C.
- Crush 5 garlic cloves with 3-4 sprigs of rosemary. Move to a medium-size bowl.
- Add mustard, salt, black pepper, and ½ cup of olive oil. Mix to combine.
- Using a sharp knife, make incisions 2.5-cm long and 1.5-cm deep all over the leg.
- Fill the incisions with the oil mixture then brush the whole lamb leg with the mixture.
- Spread the rosemary, garlic and onion in an oven tray.
- Drizzle with ½ cup olive oil then add the water.
- Roast for 30 minutes.
- Reduce the heat to 180°C and roast for one hour. Set aside and reserve the stock.
- To prepare the sauce, pour the roasting stock in a pot over medium heat.
- Add the flour and chicken stock. Cook for 5 minutes, stirring continuously.
- Slice the lamb, drizzle with the sauce and serve.
Enjoy it!
