Roast Lamb with gravy

This meal is one my husband taught me. We cook this together and have bothed tweaked it to suit our tastes. Whenever leg of lamb is on special at our local supermarket, we know this will be our Saturday night meal.

Ingredients

Meat
1.25-1.5kg leg of lamb
2 large brown onion, sliced thinly
Handful fresh rosemary, fresh mint and fresh thyme
2 garlic bulb with the top chopped off
Boiling water
Olive oil
Pepper Steak Seasoning Salt

Gravy
Dry red wine
Plain flour
1 teaspoon chicken stock powder
Freshly ground pepper

Method

Preheat oven to 150 degrees.
Combine the rosemary, mint and thyme together and wrap with cooking string. Chop the onions into ring. Place rosemary, mint, thyme, onions and garlic at the bottom of a roasting pan and drizzle a generous amount of olive oil.
Remove excess fat from the leg and scrowl the meat with a small knife making 1cm piercings. Rub oil, sea salt and pepper steak seasoning over the leg. Place on the rack and place the rack and leg on top of the onions, rosemary, thyme and mint and garlic. Add 1-2cm of boiling water. Cover and place in oven.
Cook for 45 mins. Take cover off and place back into oven for a further 20 mins.
Take leg out and add more water if required. Turn the leg around. Place back into oven and cook for a further 30-45 mins. Continuously check the water levels so onions do not burn, but rather caramelise. Add boiling water whgere required.
Once the leg is running clear juices, remove from oven. Remove the leg and place it on a plate. Cover with foil. Meanwhile, prepare the gravy.
Serve with roast potatoes, roat carrot and gravy.

Method for Gravy

Remove the rosemary and mint and garlic from the roasting pan.
Pour onion mix into a small saucepan and add flour. Once a paste is formed, slowly add dry red wine until the gravy is smooth and thick.
Add in chicken stock powder and stir. Add in any meat juices from the leg and squeeze the rosemary, mint and thyme bouquet. Season with pepper.