Norwegian rosemary roast leg of lamb

Ingredients

• One 2.5 kg lamb roast
• 1 onion, cut into quarters
• 2 to 3 large carrots, cut into large pieces
• 750 ml of water
• 2 tablespoons of dried, chopped rosemary (5g)
• 2 teaspoons of salt (6g)
• 1 teaspoon of pepper (2.5 g)
• 2-3 cloves of garlic (optional)
• 1 liter of cooking liquid, supplemented with stock or broth
• 40 g of flour mixed with a small amount of cold water
• 1 tablespoon of blackcurrant juice or a splash of red wine
• 1 tablespoon of soy sauce
• salt and pepper

Preheat the oven to 150 °C. Generously rub the lamb with rosemary, salt, and pepper. If desired, make small slits with a sharp knife and insert the halved garlic cloves into them.

Place the onion, carrots, and water in a roasting dish.

Place the leg of lamb on a rack and insert a meat thermometer into the thickest part.

Roast for approximately 2.5 hours, until the internal temperature reaches 60 °C for a medium-rare (65 °C for medium). Let it rest for 20 minutes, covered with aluminum foil.

Strain the cooking liquid and add stock or broth to reach 1 litre. Bring to a boil and gradually whisk in the flour.

Let it simmer for a few minutes, then season with blackcurrant juice, soy sauce, salt, and pepper. Serve with sliced lamb.