Directions

1. Heat oven to 190 °C. Spray a large frying pan with Frylight and put over a medium heat. Wait until Frylight is clear and then brown the lamb all over for a few minutes.
2. Scatter the carrot, onion and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb on top of the vegetables.
3. Spray the meat all over with Frylight and roast in the oven for about 1 hour and 45 minutes. Turn the lamb halfway through so by the time it 's cooked, each side has been in the stock. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 30 minutes.
4. While the lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little on the hob if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface. Serve the lamb with the gravy and all your favourite trimmings.