Rosemary and Garlic Roast Lamb by Mary Lim

Ingredients:
1.6 kg leg of lamb
3 garlic cloves, cut into four thin strips each
3 sprigs of fresh rosemary
60ml olive oil
1 kg small potatoes
20g butter
2 tbsp shredded fresh mint

Method:

1. Preheat oven at 200 degC. Make 12 deep slits into the lamb with a very sharp knife. Rub salt and pepper all over. Press a piece of garlic and a small sprig of rosemary into the slits. Drizzle I tbsp of olive oil and roast lamb for 15 mins. 

2. Remove lamb from oven and place potatoes , in single layer around the lamb. Drizzle the rest of the olive oil over the potatoes. Season with salt and pepper. Roast for an hour or until cooked to your liking. 

3. Transfer lamb to serving platter and cover with foil. Allow lamb to rest for at least 15 mins. 

4. Transfer potatoes to oven proof dish and bake for another 10 mins.

5. In the meantime, cook peas in sauce pan of boiling water for 3-4 mins till just tender. Drain and return to pan. Add butter and chopped mint, toss to combine. 

White Wine Sauce 

Remove fat from roasting pan till you have approx 2-3 tbsp remaining. Place pan over low heat. Add 2 tbsp plain four. Using a whisk, mix flour and dripping till a roux is formed. Keep stirring for another two mins. Gradually add 375ml hot lamb stock and 125 ml white wine, scraping the pan and dislodge all the delicious bits on the base. Cook till the sauce thickens and season with one heaped tbsp djorn mustard, salt and pepper. 

If stock is unavailable, replace with water. 

Homemade Lamb Stock (my personal recipe)

Lamb bones, chicken feet (optional), peppercorns (lightly smashed), onions, bay leaves, rosemary or whatever leftover herbs you have in the fridge eg thyme, parsley, oregano ,carrot and celery, parboil lamb bones before putting into the stock pot. Add the rest of the ingredients and water and cook for 25 mins in pressure cooker or 1 1/2 hour over the stove. 

Good for making stews, pasta sauce etc.