Roast Lamb With New Potatoes
|Leg lamb||4 1⁄2 Pound|
|Garlic||2 Clove (10 gm)|
|Butter||2 1⁄2 Ounce (At Room Temperature)|
|Dried rosemary||1 Teaspoon|
|Ground black pepper||To Taste|
|Beef stock||10 Ounce|
Heat the oven to 400Â°F (Gas Mark 6, 200Â°C).
Wipe the joint clean with a damp cloth.
Cut the garlic cloves into about 20 thin slivers.
Make enough slits all over the meat to insert the garlic slivers.
Mix 4 tablespoons of softened butter with the rosemary, lemon juice, salt and pepper, and spread the butter mixture all over the meat.
Place the meat in a roasting pan and roast according to taste, allowing 23 minutes per pound for very pink, 27 minutes per pound for pink and 30 minutes for well done lamb.
When the meat is cooked to your liking, transfer it to a heated serving dish and keep warm until ready to be carved.
Prepare the gravy by stirring the stock into the roasting pan and scraping the base and sides of the pan as you bring the stock to the boil.
Make a paste of the remaining butter and flour, and add in small quantities to the hot stock, stirring constantly.
Bring back to the boil and simmer for 2-3 minutes and pour into a heated sauceboat.