Roast lamb with special gravy
Roast lamb makes for a great Sunday roast and last week while visiting England I made this recipe for my family. I chose some in-season purple sprouting broccoli (it's difficult to get in Spain) and some purple sprouting brussel sprouts (which I had never seen before and when I saw them on display at the local green grocers I immediately wanted to try them. Verdict? Delicious!!), but of course you can use any seasonal veg. I steamed them - if you don't have a steamer, just boil but be careful not to use too much water, otherwise the water won't get the flavour of the veg for the gravy.
Roast lamb with special gravy
Roast lamb makes for a great Sunday roast and last week while visiting England I made this recipe for my family. I chose some in-season purple sprouting broccoli (it's difficult to get in Spain) and some purple sprouting brussel sprouts (which I had never seen before and when I saw them on display at the local green grocers I immediately wanted to try them. Verdict? Delicious!!), but of course you can use any seasonal veg. I steamed them - if you don't have a steamer, just boil but be careful not to use too much water, otherwise the water won't get the flavour of the veg for the gravy.
Open in Cookpad AppSteps
- 1
When you buy the lamb, ask the butcher to string it up for a roast. The night before you are going to cook the lamb, put it in a container with the rosemary sprigs (ease them under the string on both sides of the joint), the sliced onions, the salt and pepper and the generous glass of red wine. Don't make the mistake of using rubbish wine for cooking - you should only really cook with a wine that would enjoy drinking on its own too. Leave overnight. If you don't have a suitable container you can use a freezer bag.
- 2
The next morning, turn the container upside down on to a roasting tray. Heat the oven to 250º. Put the roasting dish in the oven for ten minutes
- 3
After ten minutes, take the meat out and turn the oven down to 140º. Add a generous glass of water to the oven dish and put it back into the oven for 50 minutes.
- 4
After 50 minutes, take it out . Add another slosh of wine (or water)
- 5
Turn the joint over and put it back in the oven for another 45 minutes (depending on the size of the lamb and how you like it cooked)
- 6
Get the vegetables ready.
- 7
Wash them and put them in the pan or steamer.
- 8
Steam for 10 - 15 minutes
- 9
Take the lamb out of the oven and out of the roasting tray, and let it have a little rest on another tray or plate. Turn the oven off and put 6 plates in to warm up (it's always nice to warm up plates before serving)
- 10
Add the water from the steamed veg to the roasting tray
- 11
And give it a good stir unsticking all the onions, crispy bits of meat and rosemary from the bottom of the tray. We nearly have our gravy....
- 12
Put the mixture in to a pan and remove the rosemary sprigs. Take the leaves off and put them back in the gravy and discard the sprigs
- 13
Put it in a liquidiser or food processer and turn on at full blitz. It should be thick enough to use as gravy, but if you want a thicker consistency put it back in the pan and boil for a few minutes to reduce
- 14
Slice the meat
- 15
Serve on the warm plates with the vegetables and pour the gravy over the meat.
- 16
Enjoy with the rest of that bottle of nice wine and with people you love :-)
Cooksnaps
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