Classic Roasts : Lamb with Rosemary

Lamb has such a lovely flavour that it doesn't need much seasoning, but it also pairs beautifully with any number of bold flavours.

Some complementary seasonings for lamb are rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint and garlic.

You can trim some of the fat before seasoning the lamb, then rub some chopped herbs evenly over the surface of the meat.

Wrap the seasoned lamb tightly in plastic wrap and refrigerate it overnight.

Leg of Lamb
2 cloves garlic
Fresh Rosemary sprigs
2 teaspoons oil

Method
Preheat the oven to moderate.
Take a small knife and cut small slits all over the lamb.

Insert slices of garlic and sprigs of rosemary into the slits.

Brush the lamb with oil and season with black pepper and sea salt.

Place lamb on rack in baking dish and add half a cup of water to the dish
Roast for about 1 and 1/2 hours for medium, less for rare, basting often with the pan juices.

Take the baking dish you have just used for the lamb and discard all but roughly two tablespoons of the pan juices.

Heat the dish over low heat stirring in two tablespoons of plain flour.

Cook, stirring, until brown.

Gradually add two and 1/2 cups of stock (or water).

Add two teaspoons of vegemite or 2 teaspoons of worcestershire sauce. Add 1/4 cup of either red or white wine.

Stir until the mixture boils and thickens, then simmer for about five minutes. Add salt and pepper to taste.

Roast Lamb just isn't complete without Mint Sauce!

Bunch of fresh mint
pinch salt
4 tbsp boiling water
4 tbsp white wine vinegar
1 level tbsp caster sugar

Method
Strip off the mint leaves, sprinkle with salt and chop finely.

Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.

Stir in the vinegar and taste.

Add more water or vinegar and adjust seasoning to suit your taste.

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