Ingredients
Method
1.Preheat oven to 180°C.
2.With a sharp knife, make 6 small slits in the leg of lamb and insert 6 sprigs of rosemary into these.
3.In a roasting dish, place the onion, 4 stems of rosemary and the water. Put the lamb on top.
4.Drizzle a little olive oil over the lamb and season well.
5.Cover and seal with tin foil, then place in the oven and cook for 2½ hours.
6.Uncover and place the vegetables around the lamb, cover again and roast for a further 30 minutes.
7.Remove the lamb and allow to rest. Pour off the pan juices, reserving for the gravy, and increase the oven temperature from 180°C to 230°C.
8.Continue cooking the veges for another 30 minutes until crispy. Remove and set aside.
9.For the gravy, heat the roasting pan over an element on the stove.
10.Add the sugar and caramelise until almost burnt (this results in a tasty, coloured gravy). Add the flour and enough of the reserved juices to make a paste.
11.Whisk in the remaining reserved liquid, scraping any bits left in the dish, then stir until you have a smooth gravy. Add water if it is too thick and season to taste.
12.Serve the lamb with roasted veges, steamed greens and lashings of gravy.
