Slow Roasted Lamb Leg

INGREDIENTS

• 1.6kg (approx.) The Meat Club Butterflied Leg of Lamb
• 8 cloves of garlic, minced
• 1 Onion, quartered
• 2 rosemary sprigs
• 1tbs mustard
• 1 Orange, zested & quartered
• 3 Cups Beef Broth
• Salt & pepper
• Olive oil
• Cooking String

PREPARATION

• Preheat oven to 170c / 335F
• Mix together the garlic, rosemary sprigs, mustard, orange zest, salt & pepper
• Unravel the defrosted boneless butterflied leg of lamb and spread the above mix inside the lamb. Roll the lamb up again and tie the leg together using the string
• Sprinkle the outside of the lamb generously with salt, pepper & olive oil
• Place the lamb in a roasting pan along with the quartered onion and orange.
• Pour broth around the lamb and cover the pan with foil. Roast for 4.5 hours until tender
• Remove the foil and brown the lamb for 45 minutes or until well browned
• Remove lamb and cover it to rest while making the gravy

Gravy Recipe

• Skim off some fat from the liquid and place on an pan on medium high. When the liquid bubbles add 4 Tablespoons of flour.
• Whisk the flour and cook for 1 min
• Add the rest of the liquid in and reduce until desired thickness
• Add salt and pepper to taste