Roast Leg Of Lamb2017-03-28
- Servings : 6
- Cook Time : 1:40 h
- Ready In : 2:00 h
- 21⁄2kgs leg of lamb
- 3 rosemary sprigs
- pinch sea salt
- pinch freshly ground black pepper
- 2 tbsps of olive oil
- 1 glass red wine
- 1 tbsp plain flour
- 450ml lamb stock
- 150ml cider
Take a hot pan and add a splash of olive oil. When the pan is on a medium high heat, sear the outside of the lamb, turning it so that all sides are evenly cooked and golden brown.
After you have seared the lamb, let it rest for a couple of minutes until it will no longer burn your fingers when you touch it. Take a knife and make incisions all over the lamb. Into these incisions, place the sprigs of rosemary as far down into the flesh as you can. Season with salt and pepper. Take a roasting dish or pan and put the rest of the oil in the bottom. Place the leg of lamb in the dish and pour the wine over the lamb.
Cover with aluminium foil and roast at 180°C for about 11⁄2-2 hours, turning once halfway through and basting with the wine and juices.
For the last 25 minutes or so, remove the foil and let the skin crisp up a little. Once cooked through, remove from roasting dish and let rest on a plate.
For the gravy, spoon off any excess fat from the roasting dish and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment. Add the remaining stock, cider and any meat juices from the plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy.
Slice and serve the lamb warm with roasted potatoes or potato gratin, seasonal vegetables and gravy.