Ingredients
Equipment
Method
- Preheat the oven to 250°C (480°F). Once the lamb goes in, reduce the heat to 140°C (284°F) for a slow roast.
- Score the leg of lamb by cutting shallow diagonal lines in the meat, first in one direction, then the other, creating a crisscross pattern. Rub the lamb generously with avocado oil (or olive oil), then season both sides with salt, pepper, ground cinnamon, and dried oregano.
- Insert a few sprigs of rosemary and several whole garlic cloves (unpeeled) into the scored lines of the lamb. Place the halved garlic bulb and more rosemary on a roasting tray, then set the lamb on top.
- Pour 150ml of stock into the roasting tray. This will create steam, helping to keep the lamb juicy during the long cooking process.
- Cover the lamb with parchment paper, then tightly wrap the entire tray with tin foil. Place the lamb in the oven and immediately lower the temperature to 140°C (284°F). Let it slow roast for 4 hours and 30 minutes.
- Once the lamb is done, remove it from the oven and let it rest for about 15 minutes, wrapped in tin foil. This allows the juices to redistribute and results in more tender meat.
For the gravy
- Skim the Fat: Remove the garlic and rosemary from the roasting tray. Tilt the tray and skim off the excess fat from the roasting juices. This may take a bit of time, but be thorough.
- Make the Roux: Place the roasting tray on the stove over medium heat. Add 1 tablespoon of plain flour to the juices and whisk to form a roux. Cook for 1-2 minutes.
- Add Stock and Wine: Slowly add 300ml of chicken stock to the roux, whisking continuously to avoid lumps. Add a splash of red wine and allow the mixture to simmer, cooking off the alcohol.
- Strain: Once the gravy has thickened, strain it through a sieve to remove any solids. Stir in the resting juices from the lamb for extra flavor.