Ingredients

Method

• Take lamb out of fridge at least 1 hour before roasting.
• Rub: Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes+.
• Preheat oven to 220C/430F (fan forced / convection) with oven shelf in the middle.
• Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
• Turn the lamb over so the underside is facing up. Pour half the Rub on, add a good sprinkle of salt and pepper. Rub all over.
• Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over lamb.
• Roast lamb for 20 minutes then turn down to 180C/350F (fan forced/convection). Roast for 1 hour – total of 1 hr 20 minutes.
• Remove lamb from oven. The internal temperature should be 55 – 60C/131 – 140F for medium rare. This will rise to 61 – 65C / 142 – 151F after resting.  
• Transfer lamb to plate, cover with foil and rest for 20 – 30 minutes.
• Make gravy straight away while roasting pan is hot.

GRAVY

• Remove rosemary sprigs. You should have around 4 – 5 tbsp of fat. If less, add butter. If much more, discard a bit.
• Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
• Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
• Use a potato masher to mush the garlic to squeeze out the flavour.
• Add salt and pepper to taste.
• Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
• Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.