Average Rating  ? No. of Servings   6 Approximate Cost   $23.84 Comments:   Ingredients: 1.20 kg   Lamb boneless rolled roast   0.50   Garlic Bulb   0.50 bn   rosemary - fresh (g)   1.00 tbsp   cornflour GF   1.00   oven bags   2.50 g   vegetable stock powder-GF

Directions: Remove lamb from fridge 2-4 hours before cooking to allow it to come up to room temperature. Preheat oven to 160C. With a sharp knife, cut deep small slits in the top and sides of the lamb. insert garlic and rosemary sprigs into the slits. Season lamb with salt and pepper. Then put the lamb inside the oven bag and place in a roasting dish. Bake in the preheated oven 4 hours (or more if there are several legs in oven). When cooked, split the bag open, allowing the juices to flow into the roasting dish. Transfer the lamb to another dish and cover with foil and a tea towel to keep warm to rest(or return to turned off oven). Add some of the vegetable stock (depending on how much juice there is) to the pan, and strain as much of the juice as possible into a pot. Add extra and/or stock/other flavourings as desired. Bring to the boil and then add the cornflour mixed with water stirring constantly. Reduce the heat and simmer for a couple more minutes until the sauce thickens slightly. Slice, or pull the meat apart depending on degree of softness, and either moisten with the sauce or serve sauce on the side.