Sunday Leg of Lamb With Onion Jus

Ingredients

• 1 whole leg of lamb
• 2 garlic cloves, peeled and cut into thin slices
• 3 teaspoons Flippen Lekka Spice
• 3 tablespoons olive oil
• 1 cup red wine vinegar
• 1 finely chopped onion
• 1 cup water
• 1/2 cup chicken stock

Method

1. Make about 8 incisions near the leg bone and insert the garlic slices
2. Rub the meat with the Flippen Lekka Spice and coat with the oil
3. Massage into the meat
4. Refrigerate for at least 4 hours or overnight
5. Heat the oven to 220C
6. Meanwhile, combine the vinegar and onion in a saucepan and bring to a boil over medium heat
7. Reduce the heat to low and simmer until reduced to 1/2 cup, about 20 minutes
8. Strain the sauce, reserving the onions and vinegar separately
9. Place the lamb on a rack in a roasting pan and roast until browned all over, about 20 minutes
10. Remove the lamb from the oven and reduce the temperature to 180 degrees C
11. Pour the reserved vinegar and water into the roasting pan
12. Return the lamb to the oven and roast, basting with the pan juices every 15 minutes, until the meat is done (about 90 mins)
13. Remove the lamb to a carving board and let it rest for 10 minutes
14. In the meanwhile, make the onion sauce: Add the chicken stock and reserved onions to the drippings in the roasting pan and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan
15. Season as needed with Flippen Lekka Spice
16. Slice the lamb and serve with the onion sauce