1kg lamb leg or shoulder
2 tbsp olive oil
Zest of an orange
Salt & pepper to taste
6 cloves garlic, cut in half
A small bunch of fresh rosemary
1 onion, sliced into thick rings
1. Wash and dry the meat with kitchen towel.
2. With the tip of a sharp knife, make slits 2 inches apart.
3. Stud each slit with a garlic half and a sprig of rosemary.
4. Rub the lamb with olive oil, orange zest, salt & pepper.
5. Cover the meat with foil and chill for a couple of hours.
6. Lay onion slices on the base of a roasting tin, place lamb on them.
7. Roast lamb at 220oC, after 20 minutes, reduce temperature to 200oC.
8. Continue roasting for about 30-40 minutes and when one side is well browned, turn leg over, add a cup of hot water and roast for another 40 minutes or so till done.
9. Remove lamb from the oven, place it on a platter and tent with foil.
10. Let lamb rest for 15 minutes before carving.
11. Carve in thin slices, serve with gravy, mint pesto, roast potatoes and salad.
1 tsp oil
1 tbsp flour
¼ cup red wine or 1 tbsp balsamic vinegar
1. While the meat is resting, scrape the gravy and the onion bits into a bowl and preserve.
2. Put the roasting pan on a low flame, add the oil and then the flour.
3. Stir constantly till a smooth paste forms.
4. Pour the gravy over the flour mixture, scraping the pan to loosen the browned bits.
5. Add wine or balsamic vinegar.
6. When it comes to a boil, check seasoning, remove from flame and strain into a bowl.
*Lamb shoulder (also called the front leg) is tenderer.