Roast leg of lamb
How to make Roast leg of lamb recipe - Rôti de gigot d'agneau recette
Serves 4, plus leftovers
Ingredients:
4½lb (2kg) bone-in leg of lamb, trimmed
4 garlic cloves, peeled but left whole
handful of fresh rosemary sprigs, plus extra for garnish
sea salt and freshly ground black pepper
2 cups hot vegetable stock
1 tsp red currant jelly
Method:
1 Preheat the oven to 400°F (200°C). Pierce the lamb evenly all over with a sharp knife, then stuff the garlic cloves and small sprigs of rosemary into the slits. Season the lamb all over with salt and pepper.
2 Place the lamb in a flameproof roasting pan, and roast in the oven for about 15 minutes just to lightly brown the outside. Reduce the oven temperature to 350°F (180°C), and continueto roast for another 1 hour for rare, basting it with its juices halfway through the cooking time; allow 1½ hours for well done. Remove the lamb to a large plate, cover loosely with foil, and leave to rest in a warm place for 15 minutes while you make the gravy.
3 To make the gravy, tilt the roasting pan, and skim off any fat. Place the pan over high heat and add the stock and jelly, and bring to a boil, scraping up any bits from the bottom of the pan with a wooden spoon. Reduce the heat slightly, and simmer, stirring all the time, for 5–8 minutes. Taste, and season if needed.
4 To serve, garnish with fresh rosemary, and carve at the table. Serve with creamy mashed potatoes, fresh mint sauce, and seasonal vegetables.
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| Roast leg of lamb |
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