Roast Spring Lamb with Rosemary and Red Wine Gravy

• 1 medium Lamb leg bone-in
• 2 tbsp Olive oil
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 1 medium Lemon
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 900 g New potatoes
• 600 g Carrot
• 200 ml Red wine
• 300 ml Beef stock
• 2 tbsp Plain flour

1. Heat the oven to 220°C (430°F). Pat the lamb dry and set it in a roasting pan.
2. Finely chop the garlic and rosemary leaves. Zest the lemon, then cut it in half and squeeze the juice into a small bowl, catching any pips.
3. Stir the olive oil, garlic, rosemary, lemon zest, lemon juice, fine sea salt and black pepper together. Rub the mixture all over the lamb, working it into any natural seams.
4. Roast the lamb for 20 minutes to brown. Reduce the oven to 180°C (355°F) and continue roasting for 45 minutes for medium, or until a thermometer reads 60°C (140°F) in the thickest part away from the bone.
5. While the lamb roasts, scrub the new potatoes and peel the carrots. Cut any larger potatoes in half and cut the carrots into chunky batons.
6. After the lamb has had its initial 20 minutes, add the potatoes and carrots to the roasting pan around the lamb and turn them in the pan juices. Return to the oven and roast, turning once halfway, until the potatoes are tender and the carrots are caramelised at the edges.
7. Lift the lamb onto a board and rest for 15 minutes. Transfer the potatoes and carrots to a warm serving dish.
8. Place the roasting pan over a medium heat on the hob and whisk in the plain flour for 1 minute. Pour in the red wine and bubble for 2 to 3 minutes, scraping up the browned bits, then whisk in the beef stock and simmer until glossy and lightly thickened.
9. Carve the lamb and serve with the roast potatoes and carrots. Spoon over the red wine gravy.

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