Leg of Lamb
Roast lamb is a classic celebration meal, traditionally served around Easter and very popular for sunday lunch. This Leg of Lamb with rosemary and garic looks wonderful carved at the table, and goes well with mint sauce and redcurrant jelly.
1.5kg (3 1/2lb) leg of lamb, bone in
Preheat the oven to 220c/450F/ Gas Mark 8.
Use a small pointed knife to make incisions into the lamb then tuck a sliver of garlic and a few rosemary leaves into each incision. Push the rosemary and garlic as far as possible into the lamb.
Put the lamb in a roasting pan and season with salt and pepper, then drizzle over the oil.
Roast for 20 minutes, then reduce the oven temperature to 190c/375F/Gas Mark 5and roast for a further hour (add an extra 20 minutes for well-done lamb).
Remove from the oven and leave to rest in a warm place for 20 minutes before carving.
To make a thin gravy to serve with the lamb, pour off the fat from the roasting tin then put it over a medium heat on the hob.
Add the red wine and boil, stirring with a wooden spoon to dissolve the browned residue in the bottom of the tin (this will help to flavour the gravy).
When the wine has almost evaporated add the stock and boil until reduced by about one third in volume. Taste and if the gravy isn’t quite flavourful enough then boil for a couple more minutes.
Strain into a jug and serve with the lamb and roast potatoes.
Serves 6 to 8