Mel and Mal's Roast Leg of Lamb

Ingredients
  • 1 leg of lamb, around 2kg
  • Sprigs of fresh rosemary
  • 3 cloves garlic cut into slithers
  • Sea Salt and fresh black pepper
  • 2 tbsps olive oil
  • For the Gravy:
  • Juices of the lamb after roasting
  • 1/2 bottle of good quality red wine
  • 25g butter
  • Black pepper

Lamb is a very flavoursome meat, especially when served with a home made mint sauce and perfect for Easter Sunday lunch

The photo you can see is a leg of lamb cooked medium to well done but if you prefer your meat pinker in the middle, cook for slightly less time

Serves : 8        Prep/Cooking Time : 3hrs + 30mins restin

Tip : Test your lamb is done to your liking by using a meat thermometer as this shows exactly how the meat is being cooked

Instructions

Prepare the Lamb for Roasting using a Conventional Oven

Preheat the oven to 200°C

Place the lamb into a deep roasting tin

With a sharp ended knife, make little cuts about 1" deep all over the meat joint (not underneath)

Push in alternate little sprigs of rosemary and garlic into the slits

Season with the salt and pepper and brush all over with olive oil

Place in the oven for 20 mins and then reduce it down to 180°C and cook for 2 hours if you like your meat medium to well done, less if you want it rare, more if you want it well done.

STEP 1........IF USING A HALOGEN OVEN

Preheat the oven to 220°C

Take the lamb joint and wiith a sharp ended knife, make little cuts about 1" deep all over the meat joint (not underneath)

Push in alternate little sprigs of rosemary and garlic into the slits

Season with the salt and pepper and brush all over with olive oil

Place the lamb directly onto the lower cooking rack with a shallow round baking dish underneath the rack to catch the juices.

Cook for 20mins at 220°C, then reduce the temperature to 190°C and continue to cook for a further 75-95 minutes, depending on how you like your meat. 75 mins will make it rare, another 12 minutes for medium or another 20 minutes for well done.

Rest the Meat

Remove from the oven, cover in foil and leave it to rest for 30 mins in a warm place (but not in the oven)

When you are ready to serve, remove the sprigs of rosemary, slice the meat and serve

The Gravy (or Jus if you are being posh!)

Once you have taken the lamb out of the roasting dish, place the dish back onto the hob over a low heat

Scrape the bottom of the dish until all the bits of lamb that have cooked on are loosened and are mixed with the juices of the lamb

Turn the heat up to medium and gradually add the wine to the juices until it is all in the pan. Keep stirring for 10 minutes.

Now strain through a fine sieve over a clean saucepan then increase the heat to boiling and continue to boil until the gravy has thickened and reduced by two thirds

Reduce the heat to a simmer, add the knob of butter and whisk the butter into the sauce as this gives the gravy a shiny look to it and also a richness of flavour

Add a little black pepper and serve in a gravy boat or jug

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES