1.6 kg leg of lamb
3 cloves garlic, halved
2 tablespoons fresh rosemary leaves
60 ml (1 / 4 cup) olive oil
1kg chat (small coliban) potatoes, halved
300 g (2 cups) frozen peas baby
2 tablespoons chopped fresh mint
2 tablespoons flour
Chicken broth 375 ml (1 1 / 2 cups)
125ml (1 / 2 cup) dry white wine
Preheat oven to 200 ° C. Cut six slots, 2 cm deep and 2 cm long, in the lamb. Press a piece of garlic into each slit. Place lamb in a large roasting pan. Sprinkle with rosemary and sprinkle a tablespoon of oil. Season with salt and pepper. Roast in oven for 15 minutes.
Remove from oven and place the potatoes in a single layer around the lamb. Drizzle remaining oil over the potatoes. Season with salt and pepper. Roast in oven for 1 hour or until it is half cooked more to your liking.
Meanwhile, cook the peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain and return to pot. Add butter and mint and mix.
Transfer lamb to a platter and cover with paper. Set aside for 10 minutes to rest. Return the potatoes and bake for 10 minutes or until crisp. Transfer to a bowl. Cover with paper to keep warm.
To make the sauce, place roasting pan over high heat. Add flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add broth and wine and bring to boil, scraping pan to loosen the pieces that have cooked on the base for 5-8 minutes or until thickened.
Thick slice the lamb across the grain. Serve with potatoes, peas and gravy.