Roast Leg of Lamb

Recipe by Andy Jewell
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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle the lamb joint with malt vinegar and thoroughly dry it.
  • Using a sharp knife, make a series of deep cuts all over the meat.
  • Stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.
  • Rub the olive oil all over the lamb joint.
  • Place a roasting tin into the oven and preheat to very hot (220°C).
  • 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).
  • About half an hour before the end of cooking, pour half the wine over the joint.
  • Remove the lamb from the oven and put it in a warm place to set.
  • Meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.
  • Add the red currant jelly and stir to dissolve.
  • 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.
  • 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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