Roast Leg of Lamb

Name: Roast Leg of Lamb
Cuisine: British
Ingredients: 1 leg of lamb, about 2kg; 2-3 cloves garlic, peeled and cut lengthways; sprigs fresh rosemary; English mustard powder (optional); 2 sticks celery; 1 onion, peeled; 1 carrot, peeled; glass dry vermouth or white wine; salt and black pepper

Joanne @JoanneinBath

Bath, UK

This is a classic Easter recipe, new season lamb, studded with rosemary and garlic. You can serve it as part of a traditional roast dinner with roast potatoes, redcurrant or mint sauce, vegetables and gravy. We ate it with dauphinoise potatoes and a lemon-dressed salad. Leg of lamb is a more expensive cut than shoulder and should be cooked at a higher temperature for less time. Use red wine as the cooking liquid if you prefer, but I think it can overpower the flavour of the meat.

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Ingredients

1leg of lamb, about 2kg
2-3 clovesgarlic, peeled and cut lengthways
sprigsfresh rosemary
English mustard powder (optional)
2 stickscelery
1onion, peeled
1carrot, peeled
glassdry vermouth or white wine
salt and black pepper

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Steps

1

Cut slits into the lamb with a sharp pointed knife and push sprigs of rosemary and slivers of garlic inside. Sprinkle mustard powder over the top if you have some, then lots of black pepper and salt. Preheat the oven to 220C/Gas 7.
2

Cut the onion into four and the celery and carrot into halves. Pour some olive oil into a roasting tin and add the vegetables, turning in the oil and then arranging in a kind of platform. Add any left over garlic and rosemary and season.
3

Rest the lamb on top then place in the hot oven. Roast for 15-20 minutes until the top is starting to brown, then turn the heat down to 190C/Gas 5. Add a glass of vermouth (or wine, you can use red instead if you prefer) and a glass of water.
4

Return to the oven and cook for an hour, if you'd like the meat to be slightly pink, an hour and a half if you don't. Allow to rest for 30 minutes.
5

At the bottom of the roasting tray you should have a delicious gravy that doesn't need much more than straining into a pan and reheating. Slice the lamb and serve.

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Cooksnaps

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Joanne @JoanneinBath

on March 26, 2016 12:10

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.