1 leg of fresh lamb
6-8 cloves of garlic
4-5 10cm sprigs of fresh rosemary
3 tablespoons extra virgin olive oil
1 tablespoon Maldon salt
Freshly ground black pepper
A selection of vegetables such as potatoes, fennel, carrots, parsnips, broccoli, broad beans and garlic.
Heat the oven to 200 degrees. Carefully trim as much of the surface fat and skin from the leg of lamb as you can. Peel the garlic cloves, cut each in half lengthwise and push into small incisions all over the lamb. Rub the surface of the leg with the oil. Chop the rosemary finely and scatter this over the lamb, on all sides. Also add the salt and pepper. Place the leg in a roasting pan, so that it fits snugly, and put in the heated oven. Cook for about one and a half hours and then rest for 10-15 minutes, covered with foil, while you make the gravy.
To roast the vegetables, heat the oil in a roasting pan, place the peeled and prepared vegetables in the oil, scatter with salt and pepper, and cook alongside the meat for 1 hour. To make the gravy, pour off any excess fat from the pan, leaving at least 2 tablespoons. Place the pan on a hot element, bring up to a medium to high temperature and stir in the flour. As the flour is absorbed into the fat, use a metal spoon to release the crusty meat juices that have formed on pan and stir in well. Add at least half the stock and stir continually, gathering up all the flavouring juices and meaty residue. As the gravy comes to the boil, turn the heat down to a gentle simmer and stir occasionally. Serve with gravy.
Wine suggestion: Pinot Noir, Quartz Reef, Central Otago, New Zealand Buy now
Taken from Robert’s latest book: “An Epicurean Odyssey: More Sommelier Stories”
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