Roast Lamb With Onion Gravy - cooking recipe

Ingredients

1 None boneless leg of lamb (about 3 1/3 lbs)
2 cloves garlic, quartered
2 None onions, thinly sliced
4 None rosemary sprigs
1 cup white wine
3 tbsp butter
2 tbsp flour
1 1/2 cups chicken stock
2 tbsp creme fraiche or light sour cream

Preparation

Preheat the oven to 400\u00b0F. Wipe lamb with paper towel; rub with salt and pepper. Make incisions in flesh with a small sharp knife; insert garlic. Place lamb, onion and rosemary in a baking dish. Add wine and 1 cup water. Cover with lid or foil.
Roast lamb for 1 hour 15 mins, basting once or twice. Remove foil for last 20 mins of cooking. Let stand, loosely covered with foil, for 15 mins. Strain cooking liquid and set aside.
For the onion gravy, melt butter in a medium saucepan on low heat. Add roasted onion; cook for 5 mins, stirring. Add flour and cook for 1 min more, stirring. Add stock and reserved cooking liquid; simmer for 10 mins, stirring, until sauce thickens. Stir in creme fraiche. Slice lamb and serve with gravy.