Back to basics... with this one – an old fashioned leg of lamb with gravy.

Lamb:
Preheat oven to 180°C.

With a small sharp knife, pierce the lamb every 3cm or so. Stuff each incision with a slice of garlic and a few rosemary leaves. Sprinkle the roast with salt and ground black pepper.

Roast for 1 ¼-1 ½ h for medium lamb.

Remove from the oven and rest in the pan under foil for half an hour.

TIPS:
A rule of thumb for lamb is 15 min, then 15 min per 500g. Drain some, but not all, of the fat and use the pan juices to make the gravy.

Gravy:
After the roast has rested, remove it to the carving board and leave it under foil.

Stir the flour into the pan juices, ensuring there are no lumps.

Place the pan over a medium heat and introduce the beef stock little by little. Bring to the boil.

Taste and season.

Pour into a serving jug.