Roast leg of lamb with garlic and rosemary
Ingredients
- 2kg/4lb 8oz leg of lamb, bone in
- 3 large garlic cloves, grated
- 25g/1oz butter, softened
- 4–5 stalks fresh rosemary, leaves stripped and chopped, plus extra to garnish
- salt and freshly ground black pepper
- 125ml/4fl oz red wine
- 1 tbsp plain flour
- 15g/½oz butter
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