Ingredients

1 leg or loin of lamb
  (1-1,2kg; between 250-300g per person)

125ml light olive oil
1 tsp green onion seasoning
1 Tbsp rosemary & olive seasoning
2 tsp barbeque spice
1 tsp finely chopped garlic
1 Tbsp Worcester sauce
½ onion, peeled
1 medium tomato, topped & tailed
4-5 sprigs of rosemary


For the Gravy
(using juices from the roasting pan)
2 Tbsp self-raising or cake flour or White Onion Soup Mix
250ml water
a few drops of gravy browning

Method

In a roasting pan, add the olive oil, seasonings, barbeque spice, chopped garlic & Worcester sauce, mixing well. Roughly chop the onion and tomato and fold into the sauce. Roll the meat in the juices. Centre the onion and tomato and place the meat on top.
Cover the roasting pan with tin foil ensuring that it does not touch the meat.  Seal well.
Place in the oven and roast for 2 hrs 30 mins while occasionally turning & coating the meat with pan juices.

Remove from oven and pour off half the pan juices (with all the bits except the rosemary sprigs) into a saucepan for the gravy. Roll the meat in the remaining juices and return to the oven with the fat side up, and roast uncovered for a further 20 mins to brown.

Remove from the oven, cover with the tin foil and rest the meat on a warming tray or in a warming drawer for at least 20 mins before carving as this will make it more tender.

Meanwhile prepare the gravy by mashing up the bits in the juices, and on a high heat, whisk in the flour and cook for 1 min.  While whisking, slowly add the water and cook to a boil until thickened.  Add gravy browning to colour.  Taste and add salt if required.

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Use White Onion Soup Mix instead of flour to thicken the gravy.

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Tip

Make Shepherd's Pie with left-over lamb.

Serving Suggestions

Serve with Yorkshire Puddings, Perfect Roast Potatoes & Cauli & Broccoli Cheese

Variations

Use lamb shanks instead of leg of lamb and leave it to roast covered for the entire roasting period
(i.e. do not remove the tin foil for the last 20 mins).

How To Make...

SHEPHERD'S PIE
Cut left-over lamb into bite-size squares. Slice onions (half the quantity of the lamb) & fry in butter until golden brown.  Stir in left-over gravy to cover the meat, transfer to a casserole dish, top with Potato Mash or Cauli Mash, and grill until golden brown & bubbling hot.