Roast lamb with caramelized garlic and fresh mint sauce

Ingredients (6 servings):

• 10 sprigs fresh rosemary
• ±1.8kg leg of lamb
• 2 tablespoons extra virgin olive oil
• 2 bulbs garlic, halved crossways
• 2 tablespoons plain flour
• 1 cup chicken stock

For the fresh mint sauce:

• 2 cups fresh mint leaves, firmly packed, chopped
• 1 garlic clove, crushed
• 1/3 cup olive oil
• ¼ cup white wine vinegar
• 1 tablespoon caster sugar

Method:

1. Preheat oven to 180C/160C fan-forced.
2. Place rosemary in a large roasting pan. Place lamb on rosemary. Rub oil all over lamb. Season well with salt and pepper. Place garlic on tray.
3. Roast for 1 hour 15 minutes for medium or until cooked to your liking.
4. Transfer lamb and garlic to a board. Cover loosely with foil. Set aside for 10 minutes to rest.
5. Strain juices from roasting pan into a jug.
6. Meanwhile, skim fat from pan juices, transferring 1 tablespoon of fat to a saucepan. Discard remaining fat. Heat pan over high heat. Add flour. Cook, stirring, for 2 to 3 minutes or until bubbling and golden.
7. Gradually stir in stock and reserved pan juices. Cook, stirring, for 4 to 5 minutes or until thickened.
8. Make Fresh Mint Sauce: Combine mint, garlic, oil, vinegar and sugar in a bowl. Season well with salt and pepper.
9. Slice lamb.
10. Serve with caramelised garlic, gravy, mint sauce and roasted vegetable salad.