TIP! Lamb is best prepared and cooked on the day of serving. Instead of making pan gravy, make up two sachets of Gravox Lamb & Rosemary Gravy according to packet directions. Once lamb is removed from roasting pan, add ¼ cup water and stir until boiling. Strain liquid into gravy with rested lamb juices from tray.
Ingredients
Method
Make three deep cuts down to the bone, about 4cm apart, across top of lamb.
To make seasoning, heat butter in a frying pan over a medium to high heat. Add bacon and garlic. Cook, stirring until bacon is light golden. Remove from heat. Stir in remaining ingredients. Season with salt and pepper.
Press stuffing evenly and firmly into cuts in lamb. Transfer to an oiled, large roasting pan. Drizzle with oil. Season with salt and pepper. Cover loosely with foil.
Cook in a moderate oven (180C) for 30 minutes. Remove foil. Cook for a further 1 hour, or until cooked to your liking. Transfer lamb to a tray. Rest, loosely covered with foil for 10 minutes.
Meanwhile to make gravy, place roasting pan over a medium heat to high heat. Add 2 tablespoons water. Sprinkle over flour. Cook, stirring for about 2 minutes, scraping any pieces clinging to base of pan.
Gradually whisk in combined wine and stock. Bring to boil. Gently boil for about 6 to 7 minutes, or until thickened. Season with salt and pepper. Add juices from the lamb tray. Strain through a sieve into a warm serving jug.
Serve sliced lamb with gravy.
