Sunday Roasts.  Laced with Garlic and Rosemary.

I grew up eating sunday roasts once a week at my grandparent’s house.  I like the tradition and that the whole house smells delicious all afternoon.  Not to mention the leftovers last for days.

A leg of lamb.  I like bone in. You choose.
A large sprig of fresh rosemary chopped.
Lots of garlic.
Salt and pepper.

With a small sharp knife make little stab holes all over the meat.  Now poke slivers of garlic into the holes.  Rub the meat with a mix of olive oil rosemary, salt and pepper.

Cook in a 325 degree oven for an hour and a half.  I also like to use a meat thermometer because sizes differ and ‘bone in’ can take longer.  Remove the meat from the roasting pan and sit covered with foil.  

Put the roasting pan right on a medium to high element. Splash in a little wine, water or stock and start stirring.  Once all the good bits are liquified reduce to the thickness you want.  If you want to thicken it more like a gravy, add a mix of flour and water, a little at a time.  Keep stirring.