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Sunday, March 1, 2015

Roast Leg Of Lamb

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 6
  • 2 kg leg of lamb
  • malt vinegar
  • 1 garlic clove, thinly sliced
  • 1 sprig fresh rosemary
  • 2 anchovy fillets, cut into slivers
  • 1 tablespoon olive oil
  • 1 cup red wine
  • 2 teaspoons red currant jelly

Recipe

  • 1 sprinkle the lamb joint with malt vinegar and thoroughly dry it.
  • 2 using a sharp knife, make a series of deep cuts all over the meat.
  • 3 stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.
  • 4 rub the olive oil all over the lamb joint.
  • 5 place a roasting tin into the oven and preheat to very hot (220°c).
  • 6 place the lamb joint in the roasting tin and cook for 15 minutes per pound with 15 minutes over (reduce the cooking time by 10-15 minutes if you prefer a pinker joint).
  • 7 about half an hour before the end of cooking, pour half the wine over the joint.
  • 8 remove the lamb from the oven and put it in a warm place to set.
  • 9 meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.
  • 10 add the red currant jelly and stir to dissolve.
  • 11 strain the juices into a pan and add some of the water you have cooked the vegetables in (thickening with cornflour- if liked) and bring to the boil.
  • 12 carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy.

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