Servings: 6-8
Prep Time: 15 minutes
Cook Time: 4 hours
Resting Time: 15 minutes

Ingredients:

• 1 leg of lamb (approx. 2-2.5kg), room temperature

• 2-3 tsp ground cinnamon

• 2 tbsp dried oregano

• Avocado oil (or olive oil)

• Salt and black pepper, to taste

• 3-4 sprigs of fresh rosemary

• 1 whole garlic bulb, halved (plus a few extra cloves, unpeeled)

• 150ml stock (lamb, beef, or vegetable)

• Parchment paper

• Tin foil

For the Gravy:

• Roasting juices from the lamb

• 1 tbsp plain flour

• 300ml chicken stock

• A splash of red wine (optional)

Instructions:

1. Preheat the oven to 250°C (480°F). Once the lamb goes in, reduce the heat to 140°C (284°F) for a slow roast.

2. Prepare the Lamb:
   Score the leg of lamb by cutting shallow diagonal lines in the meat, first in one direction, then the other, creating a crisscross pattern. Rub the lamb generously with avocado oil (or olive oil), then season both sides with salt, pepper, ground cinnamon, and dried oregano.

3. Add Aromatics:
   Insert a few sprigs of rosemary and several whole garlic cloves (unpeeled) into the scored lines of the lamb. Place the halved garlic bulb and more rosemary on a roasting tray, then set the lamb on top.

4. Add Stock:
   Pour 150ml of stock into the roasting tray. This will create steam, helping to keep the lamb juicy during the long cooking process.

5. Cover and Roast:
   Cover the lamb with parchment paper, then tightly wrap the entire tray with tin foil. Place the lamb in the oven and immediately lower the temperature to 140°C (284°F). Let it slow roast for 4 hours.

6. Rest the Lamb:
   Once the lamb is done, remove it from the oven and let it rest for about 15 minutes, wrapped in tin foil. This allows the juices to redistribute and results in more tender meat.

Gravy:

1. Skim the Fat:
   Remove the garlic and rosemary from the roasting tray. Tilt the tray and skim off the excess fat from the roasting juices. This may take a bit of time, but be thorough.

2. Make the Roux:
   Place the roasting tray on the stove over medium heat. Add 1 tablespoon of plain flour to the juices and whisk to form a roux. Cook for 1-2 minutes.

3. Add Stock and Wine:
   Slowly add 400ml of chicken stock to the roux, whisking continuously to avoid lumps. Add a splash of red wine and allow the mixture to simmer, cooking off the alcohol.

4. Strain:
   Once the gravy has thickened, strain it through a sieve to remove any solids. Stir in the resting juices from the lamb for extra flavor.

To Serve:

Slice the rested leg of lamb and serve it with crispy roast potatoes and honey-glazed roasted carrots. Pour the gravy over the lamb for a final touch.

Enjoy your slow-roasted leg of lamb, perfect for a family dinner or any special occasion!