1 head of garlic, broken into cloves, peeled and quartered + clove for roasting in the pan
8 sprigs rosemary + 2 extra for the roasting pan
½ cup water
1 cup red wine
1 cup water
salt & pepper
Preheat oven to 220ºC. Rub the lamb with the olive oil, salt and pepper.
Use a thin, sharp knife to make approximately 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb.
Using a chopstick, stuff garlic pieces into the holes. Cut rosemary into 5cm pieces and make 12 bundles. Stuff into the holes with the garlic.
Place the onions, carrot, remaining garlic cloves and rosemary in the base of a roasting pan. Place the lamb on top of this bed of vegetables.
Cover with a double layer of foil. TURN THE OVEN DOWN to 160ºC and place in the oven
Roast, covered, for 3 hours. Then remove the foil, add ½ cup of water into the roasting pan, turn up the oven to 220ºC and roast for a further 20 to 30 minutes until the skin is browned and crisp.
Remove lamb and carrots from the roasting pan and transfer to a plate. Cover loosely with foil and let it rest for at least 20 minutes.
Tilt the pan and use a spoon to remove all but around 2 tablespoons of fat (try to avoid scooping out any juices).
Place the roasting pan on the stove over medium high heat. Using a masher, mash the onion and garlic, making sure that all the garlic squeezes out of the skin. Remove and discard onion, garlic skins and rosemary from the pan.
Add the flour and stir to mix in with the fat. Cook for 30 seconds.
Add the water and wine and stir to combine. Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove.