Garlic Rosemary Roast Leg of Lamb with Gravy

While the lamb rests, make the gravy. Discard the rosemary sprigs from the roasting pan. You should have about 4 to 5 tbsp of fat and pan drippings; if there is less, add a little butter, and if there is much more, spoon some off.

Set the roasting pan over medium heat on the stovetop. When the fat begins to bubble, sprinkle in the flour and stir well, scraping up the browned bits from the pan. Cook for 1 minute.

Pour in about half of the beef stock, stirring until smooth and the pan drippings dissolve into the liquid. Add the remaining stock and continue stirring.

Mash the roasted garlic in the pan with a potato masher or spoon to release its flavor into the gravy.

Simmer the gravy for a few minutes, stirring often, until it starts to thicken. Remove it from the heat just before it reaches your preferred thickness, as it will continue to thicken slightly.

Taste and adjust the seasoning with salt and pepper if needed. Strain the gravy into a bowl or jug, pressing the garlic to extract as much liquid as possible.

Slice the rested lamb across the grain and serve with the warm gravy. Roast potatoes, peas, and buttered carrots make classic sides.