Flavors of New Zealand

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That's when I knew I was in a foreign country

Ingredients

1 whole leg of Quality Mark lamb
1-2 tablespoons oil
salt and freshly ground black pepper
fresh rosemary sprigs

Method

Note the weight of the lamb. rim any excess fat from leg. Place the leg of lamb on a rack in a large roasting pan. Cover and leave to stand at room temperature for 30 minutes. This will ensure even cooking of the roast.

Brush or rub the meat with a little oil and then season well with salt, freshly ground black pepper and plenty of rosemary sprigs.

Roast at 170°C allowing 20 minutes per 500g. To test if the meat is cooked, use a skewer to pierce the leg at the thickest part through to the bone. If the juices are clear, the lamb is cooked. Set the lamb aside to rest for 15-20 minutes before carving. (if the juices are not clear, continue cooking.)

If wished prepare gravy to accompany. Remove all but about 3 tablespoons of fat from the pan. Stir in 3 table spoons flour and cook over a low heat for 2-3 minutes, stirring regularly while the mixture bubbles. Stir in 2 cups beef stock or water, scraping the bottom of the pan to lift off any delicious sediment, which add wonderful flavour to the gravy. Simmer until the gravy reaches your desired thickness. Season with salt and pepper.

Carve the lamb and accompany with your favourite vegetables and plenty of gravy.