Ingredients

• 1.5kg Leg of Lamb
• 3 garlic cloves, cut into quarters
• 12 rosemary sprigs
• sea salt and ground black pepper
• 2 tbsp olive oil
• 2 red onions, cut into quarters
• 3 oranges, cut into wedges
• 1 tbsp plain flour
• 1 cup beef stock (salt reduced)
• 1/3 cup red wine
• 1 tsp ground black pepper
• 20g dark chocolate, chopped
• 10g butter
• Roast vegetables and green beans to serve

Method

1. Remove lamb from the refrigerator 30 minutes prior to cooking and allow it to come to room temperature.
2. Preheat the oven to 200C
3. Use a small, sharp knife to cut 12 x 1cm deep slits in the top of the lamb. Press a piece of garlic and a rosemary sprig into each slit.
4. Place onions and oranges around the base of the roasting pan. Place lamb on top. Drizzle with oil and season well with salt and pepper. Roast for 1 hour 15 minutes or until cooked to your liking.
5. Once cooked, remove the lamb, onions and oranges from the pan and and cover loosely with foil.
6. Skim the fat from the pan, leaving about 1 tbsp in the pan. Place the pan on the stove on medium heat, add flour and cook, stirring for 3-4 minutes or until bubbling.
7. Combine stock and wine in a jug, then slowly add the mixture to the pan, stirring on a low heat for 2-3 minutes.
8. Add pepper and chocolate, stirring until melted. Add butter and stir until thickened.
9. Serve lamb and sauce with roast vegetables and green beans.

For the original recipe by Australian Lamb, click here.