Pale Ale Roast Lamb with Gravy

INGREDIENTS

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

METHOD

1. Take the lamb out of the refrigerator and let it come to the room temperature. Heat oven to 375F.
2. Blend well the garlic, oregano, rosemary and oil with some salt and pepper in a mortar & pestle. 
3. 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) 
4. Remove the lamb and shallots from the pan and keep warm.  
5. 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.
6. Serve the lamb with potatoes, seasonal roast vegetables and the gravy.  And of course, the beer! Cheers!