- serves 6 people
- preparation 10 minutes
- cooking 1 hour
- difficulty Easy level
Ingredients
- 10 garlic cloves, unpeeled
- 3 onions, sliced
- 1 boneless lamb leg roast (about 1 kg)
- 2 tbsp olive oil
- 3 rosemary sprigs
- 6 thyme sprigs
- Salt and black pepper
- Sliced sourdough, Dijon mustard, Branston pickle, rocket leaves, to serve
For the gravy butter
- 1 tbsp instant gravy powder
- 200 g butter, softened
Cooling time: 1-2 hours.
Instructions
- Preheat the oven to 200˚C (fan-forced). Place the garlic cloves and onions on a baking tray lined with baking paper and place the lamb on top. Drizzle with olive oil, scatter with the herbs and season very well with salt and black pepper. Roast for 1 hour. Remove and cool to room temperature.
- Squeeze the garlic from its skins and mix with the sliced onions. Slice the cooled lamb very thinly.
- To make the gravy butter, mix the gravy powder with 1-2 tbsp hot water and mix to a paste. Mix the gravy through the softened butter.
- Spread the sourdough slices with the gravy butter. Spoon the mustard on one side and the pickle on the other, then top with the onion mixture, sliced lamb and rocket.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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