Oven roasted Leg of Lamb. (Gigot D’agneau)
Marinated with fresh rosemary,garlic,lemon,olive oil & spices. This roast is very flavorful,tender and juicy, simple & very easy to prepare.Excellent main dish for Christmas or New year.
Serve the roast, with mashed or baked potatoes top with homemade gravy.Enjoy

Ingredients:
1 fresh leg of lamb 1.852kg. (4 pounds)
14 cloves peeled garlic, cut each into half
10 strings fresh rosemary cut each into 2 cm.length.
2 lemons freshly squeezed
1/4 cup extra virgin olive oil
1-1/2 teaspoons freshly ground black pepper
1 teaspoon all-spice
2 teaspoons coarse sea salt

3 carrots peeled
3 celery stalks
3 medium onions

Gravy
2 generous tablespoons flour
300 fat reduced drippings from the lamb

Preparation:
1.Wash under cold water leg of lamb,pat dry with paper towel.
2.Make small straight not to deep cuts with knife top and around the lamb leg.
3.Insert on each cut,a piece of garlic,with one piece of rosemary.Place in a large Pyrex dish.
4.In a small dish,mix together all-spice,salt and 1 teaspoon black pepper, keep 1/2 teaspoon black pepper aside for later use.
5. Season the top and bottom of the meat with salt and pepper mixture .
6.Add lemon juice,then drizzle olive oil on top .
7.Sprinkle with 1/2 teaspoon freshly ground black pepper.
8.Cover the lamb leg with plastic wrap marinate in refrigerator for 24 hours.
9.Take out from fridge keep in room temperature about one and half hours.
10.Chop roughly carrots,celery,cut onions into quarters.Lightly grease large roasting pan with (1/2 teaspoon oil), place the vegetables,and top with marinated lamb leg with there juices.
11.Preheat oven 450 degrees F.cover very well leg of lamb with aluminum foil,and bake for 30 minutes.Reduce the heat to 350degrees F.and continue roasting for 1 hour and 30 minutes more.
12.Transfer the roast and the vegetables to a large dish,cover well with aluminum foil allow to rest for 20 minutes.

13.Prepare the Gravy:
1.Strain the drippings,use gravy separator or place in fridge,then scrape all fat,to maintain fat free sauce.
2.Transfer the fat reduced sauce in a small sauce pan,add the flour while still cold mix with whisker and cook stirring constantly about 10 minutes until slightly thickened.Serve with the roast.
Serve roast vegetables and gravy hot.

Tip: If you like you can roast the same way marinated lamb without the vegetables.