Ingredients
1.5 kg butterflied leg of lamb
1½ cups boiling water
½ cup gravy powder
4 baking potatoes, roasted
4 carrots, roasted
1 cup frozen peas, blanched
Oregano garlic rub
2 tsp dried oregano
4 cloves garlic, crushed
2 tbsp olive oil
1 tbsp paprika
Salt and pepper, to taste
Method
- Trim excess fat from lamb. Place skin-side up, in a large flameproof roasting pan.
- To make rub, combine all ingredients in a small bowl. Rub over lamb.
- Cook in a very hot oven (240C) for 10 minutes. Reduce oven to hot (200C). Cook for a further 15 minutes, or until cooked to your liking. Transfer lamb to a tray. Cover lightly with foil. Rest for 15 minutes.
- Place roasting pan on stovetop over high heat. Add ½ cup of the water. Boil, stirring continuously, scraping pieces up from the base of the pan. Strain into a jug.
- Whisk gravy powder with remaining water in a medium saucepan over medium heat. Strain pan juices into gravy. Whisk to combine. Bring to boil.
- Thickly slice lamb. Serve with gravy, roast vegetables and steamed peas.