Ingredients
Equipment
Method
- Preheat oven to 240°C/465°F (220°C fan forced).
- Rub the lamb with the olive oil, salt, and black pepper.
- Use a thin, sharp knife to make 12 incisions in the lamb without piercing through the bottom.
- Stuff bits of rosemary and garlic slivers into the incisions.
- Place the onion, halved garlic bulb, and rosemary in the base of a roasting pan. Place the lamb on top and pour water around it.
- Cover the pan with a lid or tightly with a double layer of foil. Turn down the oven to 180°C/350°F (160°C fan).
- Roast covered for 3 hours.
- Remove foil, check liquid level in the pan, and add 3/4 cup water if necessary. Turn up the oven to 220°C/425°F.
- Roast uncovered for a further 20 to 30 minutes until the skin is browned and crisp.
- Check if the meat is ready by pulling it apart with two forks. If not, cover and return to the oven at 180°C/350°F (160°C fan) until tender.
- Remove the lamb from the roasting pan and transfer to a plate. Cover loosely with foil and tea towels to rest for at least 20 minutes.
- For the gravy, tilt the pan and remove all but about 2 tbsp of fat.
- Place the roasting pan on the stove over medium-high heat, add flour, and stir to mix with the fat. Cook for 30 seconds.
- Gradually add the broth, stirring to combine. Mash the onion and garlic, ensuring all garlic squeezes out.
- Simmer for 1 to 2 minutes until just before desired consistency. Season with salt and pepper, then strain into a bowl.
Nutrition
Notes
For added flavor, feel free to substitute rosemary with thyme, and include vegetables for a one-pan meal. Balsamic vinegar can elevate the sauce further.