Ingredients
Method
- Preheat oven to 150℃/300℉Peel and slice onions thickly and throw in a roasting dish for the lamb to sit on.
- Slice the garlic whole head in half horizontally i.e. the bottom of the cloves are still intact as one, throw the bottom half in the roasting dish and peel the top half cloves
- Place the lamb on top of the onions in the roasting dish and stab the top of the lamb all over with a small knife, twisting the knife to create about 10-12 deep holes
- Insert a garlic clove and a rosemary stalk into each hole with a bit of the rosemary sticking out (purely for the photo op).
- Drizzle the top of the lamb with olive oil and a generous amount of salt and pepper, add the water to the bottom of the pan.
- If you have a lid for the roasting tin put that on or tightly cover in two layers of tin foil (although not so tightly that the rosemary stalks pierce the foil).
- Roast for 3⅐ hours, remove the tin foil, turn up the heat to 190℃/375℉ for a further 30 mins to brown it
- Remove to a board to rest tented by the tin foil that you took off 30 mins ago
- Once the gravy is ready, carve or tear apart with a fork or spoon and enjoy!
Gravy
- Spoon out most of the fat from the roasting dish, leaving about a tablespoon (okay, just whatever you can).
- Heat dish over a medium high heat, add the flour (I use gluten free flour, it makes no difference), mix it into the onions, squash the half garlic head (which should be oozing goodness) and mix in. cook for a minute or two.
- Add the mustard and Worcestershire sauce mix, cook for another minute or two stirring, so it doesn't burn, then turn the heat up and add the wine
- Let the wine reduce for a few seconds and mix it in, then add half the stock, mix and bring to the boil.
- As the gravy thickens add more stock, stir and leave to thicken, repeat this process, until there is no more stock, if you feel it is too thick add some water.
- Strain the gravy through a sieve into a saucepan making sure you push though all of the goodness. at this stage if the gravy is too thin, increase the heat and reduce it in the saucepan, making sure that you are stirring so it doesn't stick. once you have the desired consistency, turn down the heat to keep warm and serve with the lamb and your desired vegetables.
