Traditional Roast Lamb


1. 2kg leg of lamb, fat trimmed 2. 1/4 cup olive oil 3. 1 tbsp chopped fresh rosemary leave 4. 2 garlic cloves, crushed 5. 1.5kg chat potatoe 6. 2 cups Massel beef style stock 7. 3/4 cup red wine 8. 2 1/2 tbsp Coles White Plain Flour

Method Steps: 1. Preheat the oven to 200°C/180°C fan-forced. Lightly grease a roasting pan. Place the leg of lamb in the pan.

Combine olive oil, chopped fresh rosemary leaves, and crushed garlic in a bowl. Rub half of the oil mixture over the lamb. Season with salt and pepper. Roast for 15 minutes.

Reduce the oven temperature to 180°C/160°C fan-forced.

Continue roasting the lamb, basting with the remaining oil mixture every 20 minutes, for 1 hour and 15 minutes for medium or until cooked to your liking.

Add the chat potatoes to the pan for the last 40 minutes, turning halfway through cooking.

Remove the lamb from the oven. Cover loosely with foil and let it stand for 10 minutes. Carve and serve with the potatoes.

For the Basic Gravy: Transfer the meat (and any vegetables) to a plate to rest. Combine the beef style stock and red wine in a jug.

Skim the fat from the roasting pan, leaving 1 1/2 tablespoons of pan juices and fat in the pan. Place the pan over high heat.

Add the Coles White Plain Flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until the mixture bubbles and becomes golden.

Add the juices from resting meat. Slowly add the stock mixture to the pan, stirring constantly.