Rosemary and Garlic Lamb Roast
- 2kg leg of lamb
- 2 tablespoons of fresh rosemary leaves
- 2 ½ cups of frozen baby peas
- 1kg small coliban potatoes
- 25g of butter
- Pinch of Salt Flakes to season
- 2 tablespoons of fresh shredded mint
- 3 halved, garlic cloves
- ¼ of a cup of olive oil
- 2 tablespoons of plain flour
- 1 ½ cups of Campbell’s real stock chicken
- ½ a cup dry white wine
Step One: Preheat oven to 200°C.
Step Two: Cut six slits into the lamb, at least 2cm deep and 2cm long. Press one piece of garlic into each of the slits then place the lamb onto a large roasting pan.
Step Three: Sprinkle rosemary leaves evenly across the top and trickle 1 tablespoon of oil over the top. Season with salt and pepper (if desired and then roast in oven For 15 minutes.
Step Four: Remove the lamb from oven once the timer goes off and place the potatoes, in a single layer, around the lamb.
Step Five: Trickle the leftover oil over the potatoes. Season with salt and pepper then roast in the oven for a further 1 hour or until cooked to your liking.
Step Six: Meanwhile, cook the frozen peas in a saucepan of boiling water for a few minutes or until just tender then drain.
Step Seven: Return the peas to a pan and add in the mint and the butter and toss to combine.
Step Eight: Transfer the lamb to a plate and cover it with foil. Set aside for 10 minutes to rest.
Step Nine: Turn potato and continue to roast them in the oven for a further 10 minutes or until crisp. Transfer to a bowl once they are cooked and cover them with foil to keep them warm.
Step Ten: To make the gravy, place the roasting pan over high heat. Add the flour and cook while stirring it for 1 minute or until the mixture bubbles. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens.
Step Eleven: Once everything is cooked, thickly slice the lamb across the grain and serve it with the potatoes, peas and gravy.