Roast Lamb With Rosemary & Gravy

Preheat oven to 200°C. Place a rack into a roasting pan.

In a small food processor blend rosemary, garlic, lemon rind, juice, half of the oil and 1/2 tsp salt until a finely chopped paste forms.

Using the tip of a small sharp knife cut small slits over the fatty surface of the lamb. Spread paste over the lamb, rubbing and pushing the paste into the slits. Place lamb onto rack in pan. Roast for 45 minutes.

Meanwhile, place potatoes in a saucepan and cover with cold water. Bring to the boil and cook for 5 minutes. Drain, return to pan and toss over low heat to dry and rough edges. Add remaining oil and season with salt and pepper. Add potatoes to pan around lamb. Continue to cook lamb and potatoes for a further 45 minutes.

Transfer lamb to a cutting board, cover loosely with foil and rest for 15 minutes. Transfer potatoes to another baking pan. Increase oven to 220°C and cook potatoes for a further 5-10 minutes or until golden.

Remove all but 2 tbs of the fat from the pan, reserving the juices. Place pan with juices over medium heat. Sprinkle over flour and cook, stirring with a wooden spoon, scraping base of pan. Cook for 2 minutes or until flour starts to brown. Gradually stir in stock, stirring until smooth. Increase heat to medium-high and simmer for 5 minutes or until gravy thickens. Carve lamb and serve with potatoes, steamed beans and gravy.