By Dr. Karen Lindsay and Professor Fionnuala McAuliffe

Serves 4-6 (with leftover lamb)
Ingredients
1 leg of lamb (1.5-2.5 Kg)
1 large sprig of rosemary
4 cloves of garlic, peeled and sliced
Salt and freshly ground black pepper
600ml chicken stock
10g butter
10g plain flour
6-8 large floury potatoes, peeled and halved if very large
500g carrots, peeled and chopped into thick chunks
500g parsnips, peeled and chopped into thick chunks
Olive oil
1 tbsp chopped fresh coriander

Methods
1. Preheat the oven to 200°C/Fan 180°C/Gas mark 6.
2. Place the joint in a roasting tin and make several deep incisions widthways across the top using a sharp knife. Pull tufts of rosemary from the stalk and stuff into each incision in the lamb with a couple of slices of garlic. Season with salt and pepper.
3. Roast the lamb for 20 minutes then reduce the heat to 180°C/Fan 160°C/Gas mark 4 and cook for a further 1½ hours.
4. Meanwhile, par-boil the potatoes in a large saucepan of water for 10 minutes, then drain well and shake around in the saucepan for a few seconds with the lid on to roughen up the surfaces.
5. Pour 3-4 tablespoons of olive oil into a roasting tin and heat on the hob over a high heat. When the oil starts to sizzle, tip the par-boiled potatoes into the tin and toss around until well covered in the hot oil. Roast in the hot oven for 1 hour or until the potatoes are cooked through.
6. For the carrots and parsnips, place the chopped vegetables into an ovenproof dish and drizzle over about 2 tablespoons of olive oil. Toss well until coated in the oil then roast in the hot oven for 30-40 minutes or until tender and golden. It is best to wait to cook the vegetables towards the end of the cooking time of the lamb and potatoes so that they will all be ready around the same time. When the vegetables have been removed from the oven, sprinkle over the chopped fresh coriander and mix through.
7. Prepare a roux from the butter and flour which will be used to thicken the gravy. Melt the butter in a saucepan on a medium heat then add the flour. Stir continuously and allow to cook for 2 minutes until it forms a paste. Remove from the heat and set aside.
8. When the lamb is cooked, it is time to make the gravy. Remove the lamb from the roasting tin and place on a heated tray or plate and cover with tin foil to keep warm. Place the roasting tin on a medium heat and pour in a little of the chicken stock. Stirring with a wooden spoon, scrape any sticky bits from the bottom of the tin.
9. You will notice the meat fat floating on the surface of the liquid, skim off this fat layer using a spoon and discard. Pour the remaining liquid into a saucepan with the rest of the stock and place on a medium heat. Bring to the boil then whisk in the roux a little at a time and continue to boil for 2-3 minutes until the gravy starts to thicken. Season with salt and pepper then transfer to a gravy dish and serve with the carved lamb, potatoes and vegetables.

Bio:

Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.

Dr. Karen Lindsay is a Postdoctural Fellow