240
Cooking Time
20
Prep Time
5+
Serves
- Preheat oven to 150°c. Slice onions and crush garlic. Add to a deep pot or dish with rosemary, salt, pepper, and olive oil.
- Place lamb on top, season again, and cover tightly with a lid or double foil. Add parchment under the lid if using a pot.
- Roast at the bottom of the oven for 4 hours (add 30 mins if over 2.2kg).
- Rest lamb for 15 mins. Meanwhile, mash the garlic and onions, discard rosemary, and place the pot on the hob.
- Add 2 tbsp flour, whisk, then pour in 200ml beef stock (1 cube dissolved). Simmer until thickened. Serve with roasties, greens, and plenty of gravy.
