Pale Ale Roast Lamb with Gravy
1 Te Mana Lamb Short-Cut Lamb Leg (2 kg)
2 garlic cloves, finely chopped
1 handful of oregano, roughly chopped
2 sprigs of rosemary, 1 chopped
1 tbsp avocado oil with rosemary
Salt and black pepper
400g shallots or pickling onions
1 bottle of a Pale Ale (beer) and 2 tbsp for gravy
2 tbsp flour
- Take the lamb out of the refrigerator and let it come to the room temperature. Heat oven to 375F.
- Blend well the garlic, oregano, rosemary and oil with some salt and pepper in a mortar & pestle.
- Prick the lamb with a fork (or sharp knife) all over and rub the mixture into the meat. Place the lamb into a deep casserole dish with the shallots and a rosemary sprig. Pour the beer in the bottom of the pan, cover with a lid and place in the oven for 1 hour and 15 minutes for pink and 1 ½ hours for well done. (Internal temp of 145F for Medium rare)
- Remove the lamb and shallots from the pan and keep warm.
- To make the beer gravy, skim all of the fat from the pan and discard along with the rosemary sprig. Transfer the remains to a saucepan. Mix flour with a little beer in a small bowl. Heat the cooking liquid adding the flour mixture a little at a time until the gravy has become good consistency and simmering. Season to taste. Pass it through a sieve and transfer to a gravy boat.
- Serve the lamb with potatoes, seasonal roast vegetables and the gravy. And of course, the beer! Cheers!