Simple Roast Lamb with Gravy

The roast lamb is a classic choice for Sunday lunch! 

Last spring season roast lamb!

Serves: 6

Ingredients

Lamb:

• 1.5 kilograms leg of lamb
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• 2 long sprigs of rosemary, chopped into small  
• 3 garlic cloves sliced thinly
• 1 cup water or reduced salt chicken stock

Gravy:

• lamb juices
• 1 tablespoon cornflour dissolved in 3 tablespoon of water
• water, if more needed

To Serve: roasted vegetables 

Method

1. Preheat oven to 180°C (fan forced).
2. Cut lots of little holes all over the lamb.
3. Coat the lamb with extra virgin olive oil and sprinkle with salt and pepper.
4. Put a small sprig of rosemary and a sliced of garlic into each hole.
5. In the baking pan, place the leg of lamb.
6. Add water to the bottom of the pan. And cover the baking dish.
7. Roast for 1½ to 2 hours (approximately).
8. Remove the cover and roast until golden brown with crispiness.
9. Place it on a carving tray with spikes.
10. Let the lamb to rest for 10-15 minutes before carving.
11. Serve warm!

Note: 

• Bring the lamb out of the fridge before roasting. Make sure to give the meat a time to come in room temperature.
• Make a rich and tasty gravy using the pan juices from the lamb roast.

Gravy:

1.  Make a simple gravy while the lamb is resting.
   
2. Remove the fat from the roasted lamb juices using fat separator or by skimming it.
3. And pour the juices in the small sauce pan  and cook in low heat and stir about 5 minutes.
4. Stir in the dissolved cornflour.
5. Mixed well until the gravy is thicken enough.
6. Add more water if needed. 
7. Strain the gravy for smooth texture, if you like.

Job 33:26

He shall pray unto God, and he will be favourable unto him: and he shall see his face with joy: for he will render unto man his righteousness.

Mrs. Shirley Simmons