Roast lamb leg with red wine gravy
A succulent lamb roast on a Sunday evening is heaven in a baking dish. We served ours with red wine gravy, roasted pumpkin and peas, but you can use any vegetables you like
Ingredients
- Gravy
- 2 tablespoon plain flour
- 1 cup red wine
- 1/2 cup water
- 40 gram butter
- 1 tablespoon dijon mustard
- 1 tablespoon capers
- 1 tablespoon olive oil
- 3 roughly chopped garlic cloves
- 3 sprigs rosemary, leaves removed
- 1 2.4kg lamb leg
- roasted pumpkin and peas, to serve
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