1 leg of lamb, boned and rolled
A few cloves of garlic, sliced into thick studs
A few sprigs of fresh rosemary
A generous sprinkle of sea salt and black pepper
250ml of lamb stock (or use beef or vegetable if you are stuck)
Preheat the oven to 180oC/ Gas Mark 4.
Place the lamb in a large roasting tray and using the point of a sharp knife make holes all over the lamb about 2-3cm apart.
Insert some rosemary and a stud of garlic in each hole. Season generously with sea salt and ground black pepper.
Place in the oven and depending on the weight of the leg, roast for approximately 25-30 minutes per pound for medium rare. Alternatively check the lamb with a meat thermometer, 145oF for medium rare.
Remove the cooked lamb from the pan and allow to rest on serving dish.
Tip the juices to one corner of the pan and spoon off the fat. Place the pan on the hob and add the stock. Bring to the boil and make sure to whisk all the caramelised meat juices from the sides of the tray. Decant to a small jug. You can add a little roux while it comes to the boil if you want a thicker sauce.
Serve slices of lamb with a little of the gravy some roast potatoes and steamed asparagus.