RUB
BASE
GRAVY
1.Take lamb out of fridge at least 1 hour before roasting. (Note 2)
2. Rub: Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes+.
3. Preheat oven to 220C/430F (fan forced / convection) (Note 3) with oven shelf in the middle.
4. Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
5. 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.
6. Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over lamb.
7. Roast lamb for 20 minutes then turn down to 180C/350F (fan forced/convection) (Note 4). Roast for 1 hour - total of 1 hr 20 minutes.
8. Remove lamb from oven. The internal temperature should be 55 - 60C/131 - 140F for medium rare (pictured). This will rise to 61 - 65C / 142 - 151F after resting. See notes for cook times - Note 5.
9. Transfer lamb to plate, cover with foil and rest for 20 - 30 minutes.
10. Make gravy straight away while roasting pan is hot.
GRAVY
1. Remove rosemary sprigs. You should have around 4 - 5 tbsp of fat. If less, add butter. If much more, discard a bit.
2. 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.
3. Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
4. Use a potato masher (if you're really keen like me) to mush the garlic to squeeze out the flavour.
5. Add salt and pepper to taste.
6. 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.
7. Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.
SERVING
1. Serve lamb with gravy on the side, peas and Truly Crunchy Roast Potatoes.
