Name: Roast lamb with onion gravy
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 8
Ingredients: 1.5 kilogram easy-carve leg of lamb; 2 clove garlic, quartered; 2 onions, thinly sliced; 4 rosemary sprigs; 1 cup (250ml) white wine; 1 cup water; 50 gram butter; 2 tablespoon plain flour; 1 1/2 cup (375ml) chicken stock; 2 tablespoon creme fraiche or light sour cream

Ingredients

1.5 kilogram easy-carve leg of lamb

2 clove garlic, quartered

2 onions, thinly sliced

4 rosemary sprigs

1 cup (250ml) white wine

1 cup water

50 gram butter

2 tablespoon plain flour

1 1/2 cup (375ml) chicken stock

2 tablespoon creme fraiche or light sour cream

Method

1.Preheat oven to 200°C or 180°C fan-forced. Wipe lamb with paper towel and rub with salt and pepper. Make incisions between skin and flesh and insert garlic pieces. Place lamb in a baking dish, scatter around onion and rosemary, and pour in wine and water. Cover with lid or foil. Roast for 1 1/4 hours, basting once or twice and removing foil for last 20 minutes of cooking.

2.Rest lamb and keep warm. Strain cooking liquid and set aside. In a small saucepan melt butter on low heat. Add roasted onion and cook for 5 minutes, stirring, without browning too much. Add flour and cook for another minute, stirring. Add stock and reserved cooking liquid and simmer for 10 minutes, stirring, until sauce thickens. Stir in creme fraiche and pour into a warmed serving jug.

3.Slice lamb and serve with gravy.

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Ingredients

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