- 2kg lamb leg
- Cooking spray oil
- 2 onions peeled, cut in half and sliced
- 4 tablespoons oil, divided
- 1 tablespoon salt
- 3 tablespoons Raptor Naturals Lamb & Vegetable Rub
- 2 cups beef stock or chicken stock
- 1.5kg to 2kg mix of carrots, potatoes, parsnips, brussel sprouts or your fave roasting vegetables
- 1 tablespoon Raptor Naturals Vegie Salt Sprinkle
- 3 tablespoons flour (GF: Use cornflour)
- Take the lamb out of the fridge 1 hour before cooking to come to room temperature.
- Preheat oven to 160°C.
- Spray a roasting pan with cooking spray. Lay the onion slices in a line in the centre of the pan. These onions will act as a rack, keeping the lamb off the bottom of the pan. Place the lamb leg on top of the onion.
- In a small bowl, place 2 tablespoons oil, salt and Lamb & Vegetable Rub. Mix together to form a thick paste. Spoon over half the paste onto the lamb and rub all over to cover evenly. Turn the lamb leg over repeat other side.
- Pour the stock and water into the roasting pan, avoid wetting the lamb. Cover the pan with sheets of aluminium foil, folding over the edges under the rim to create a tight seal. Roast for 3 hours at 160°C.
- While the lamb is roasting, prepare the vegetables. Wash and peel vegetables and cut into smaller easy to roast pieces. Large potatoes can be cut into chunks. Baby potatoes can be cut hasselback style. Baby carrots can be halved or left whole. Brussels sprouts can be trimmed and halved. Place vegetables into a large mixing bowl. Drizzle with 2 tablespoons oil and 1 tablespoon Vegie Salt Sprinkle. Mix to combine. Reserve.
- Remove the roasting pan from oven. Increase the oven temperature to 200°C.
- Remove the foil and place the foil into a bowl. Raise up one corner of the roasting pan so the pan juices pool in the opposite corner. Ladle out the pan juices into a small saucepan. Include any onions that pool into the corner. There should be about 2 cups of pan juices. Allow to settle and for the oil to separate to the top.
- Arrange the seasoned vegetables around the lamb. Roast uncovered for a further 30 to 40 minutes at 200°C until the vegetables are cooked through and the lamb has achieved a good colour. Rest 10 minutes before serving.
- While the vegetables are roasting, spoon out the excess oil from the saucepan and place the oil into the foil lined bowl. Once cool, discard the foil and hardened oil in household rubbish.
- Place flour into the saucepan. Whisk until combined. Place on medium heat and bring to a simmer. Turn heat to low and simmer for 5 minutes to 10 minutes until gravy is thick. Transfer to a gravy jug.
- Serve roast lamb leg and vegetables with gravy on the side.