date:Mar 25, 2014
Ingredients
1.6kg leg of lamb
3 garlic cloves, halved
2 tablespoons fresh rosemary leaves
60ml (1/4 cup) olive oil
1kg chat (small coliban) potatoes, halved
300g (2 cups) frozen baby peas
20g butter
2 tablespoons shredded fresh mint
Wine gravy
2 tablespoons plain flour
375ml (1 1/2 cups) chicken stock
125ml (1/2 cup) dry white wine
Method
1. Preheat oven to 200C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roast