Roast Leg of Lamb

Roast Leg of Lamb

Lamb is a very flavoursome meat, especially when served with a home made mint sauce and perfect for Easter Sunday lunch.
ServesPrep / Cooking TimeDifficulty
8 3hrs + 30mins resting 1

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.

Tip:

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

 

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

Method

  • 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
  • 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
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