How to cook Roast Lamb?

Preheat oven to 200°C. Place one sprig of rosemary on the base of a baking dish and tie the other spring on the top of the lamb. Use a sharp knife to stab eight holes in the meat and insert the pieces of garlic. Rub lamb with 1 tablespoon of olive oil, then salt and pepper. Arrange vegetables around lamb, brush with olive oil, bake meat for 40 minutes. Remove meat from oven and wrap in foil to rest for about 10 minutes. Check vegies, potatoes might need longer, remove other vegetables to a warm plate and wrap in foil. When all vegetables are cooked, remove to plate. To make gravy, pour excess fat from baking dish, leaving about 1 tablespoon. Heat dish over a hotplate or gas ring until fat is bubbling, then pour in wine, stir vigorously to get all the good bits off the pan. When the wine has reduced to about 2 tablespoons, add stock and heat through. Carve lamb and pour any juices into gravy. Serve meat and vegetables on large platters, or on individual plates. Serve with gravy and a green vegetable or salad.

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