Preheat the oven to hot (220°C/200°C fan-forced).
Heat one tablespoon of oil in a large flameproof baking dish; add lamb, cook until browned all over. Sprinkle lamb with salt and pepper. Place rosemary sprigs under lamb roasts and add garlic and onion to pan. Roast for 20 minutes or until cooked as desired. Remove lamb from dish; cover lamb, stand for 10 minutes.
Meanwhile, place parsnip, carrot and potato in a separate shallow oven tray, toss with remaining oil and scatter with butter pieces. Roast for about 30 minutes or until tender and golden brown. (Once the lamb is removed from oven, turn
to hottest setting for the last 10 minutes of cooking time.)
Add flour to the lamb baking dish; cook, stirring, until mixture bubbles and is well browned. Gradually stir in stock; bring to the boil, stirring, until gravy thickens. Strain gravy into a small jug.
Serve the sliced lamb roasts with roasted vegetables, gravy and steamed broccolini, if desired.
Not suitable to freeze or microwave.
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