Roast leg of lamb with roasted potatoes and lots of rosemary and garlic is a New Years Day tradition in Abigail’s family. She absolutely loves this delicious recipe from www.taste.com.au and her family does too. After eating this show stopper you’ll have to have that well deserved afternoon nap! Serves 4 Cooking time: 1hr 35 min Ingredients 1.6kg leg of lamb 3 cloves of garlic, halved 2tbsp fresh rosemary 60ml olive oil 1kg baby potatoes, halved 300g frozen baby peas 20g butter 2 tsp shredded fresh mint For the wine gravy 2 tbsp plain flour 375ml chicken stock 125ml dry white wine Method1 Preheat the oven to 200C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb onto a large roasting pan. Sprinkle evenly with the rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in the oven for 15 minutes. 2 Remove from the oven and place the potatoes, in a single layer, around the lamb. Drizzle the remaining oil over the potatoes. Season with salt and pepper and roast in the oven for a further 1 hour, or cook until your preferred liking. 3 Meanwhile, cook the peas in a saucepan of oiling water for 3-4 minutes or until just tender. Drain and return to the pan. Add the butter and mint and toss to combine. Salt and pepper to taste. 4 Transfer the lamb to the plate and cover with foil. Set aside for 15 minutes to rest the meat. Return the potatoes in the oven for a further 10 minutes. Transfer into your serving dish and cover with foil to keep warm. 5 To make the gravy, place the roasting pan over high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and the wine and cook down. Scrap the pan to dislodge the good bits from the roasting pan. Cook for 5-8 minutes, or until the gravy thickens. 6 Thick slice the lamb across the grain. Serve with the potatoes, peas and gravy.