Marinate thawed boneless leg of lamb with BBQ spice rub, ground paprika, salt and pepper.

In a pan, place lamb lined with carrots, onions and garlic - roast at 210C for 40 minutes (uncovered) then reduce temperature to 180C - continue roasting for another hour or so (covered).

Using a meat thermometer, check temperature. Cooked lamb temperature should measure 62C (medium rare) to 71C (medium).

To make gravy, remove lamb, carrots, onion, garlic and set aside. Heat the pan with “drippings” until it bubbles. Add a tablespoon (or two) of all purpose flour. Using a whisk, incorporate the flour and drippings allowing it to brown a little. Add a cup of water. Whisk till smooth. If the mixture is too thick, add more water till you’re happy with its consistency. Season with salt and pepper.