- 1 x 2–2.5 kg leg of lamb
- 2 T olive oil
- sea salt and freshly ground black pepper
- 1–2 whole heads garlic, unpeeled but separated into cloves
- sprigs of thyme and rosemary
- 3 cups lamb, beef or chicken stock
Preheat the oven to 230ºC.
Trim any excess fat from the lamb. Moisten with oil and season. Roast on an oiled rack set in a roasting pan for 15 to 20 minutes, or until seared and lightly browned.
Remove the lamb and reduce the temperature to 180ºC.
Meanwhile, place the unpeeled garlic cloves in a small saucepan. Add a little water. Bring to a boil, then drain.
Peel the cooled garlic cloves, bring to a boil once again, then drain. Add the garlic and herbs to the bottom of the pan.
Pour in the stock, then replace the rack and add the lamb.
Roast the lamb, without basting, for about 1 hour. (The nice thing about this method is that the top half of the lamb will be cooked to medium but stay moist, while the bottom half will be rare and rosy.)
Remove and wrap in foil for 15 minutes to rest.
To make the garlic sauce: If necessary, add more stock to the roasting pan so that you have about 375ml (1½ cups) sauce. If there is too much liquid, reduce it on top of the stove.
Either way, stir all the time while heating to loosen the browned bits and simmer for a few minutes. Discard the herbs and blend the garlic and juices until smooth.
Skim the fat and check seasoning. Reheat.
Per serving: 2179kJ, 48g protein, 35g fat, 0g carbs
Serve this traditional roast with lots of watercress and a pan of baked, sliced potatoes.