Bring the family together this Sunday to tuck into a succulent roast leg of lamb. Serve with fresh veggies, potatoes and gravy of course!
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Ingredients
Lamb
1.7kg leg of lamb
2 cloves garlic
150ml red wine
1 tbsp fresh thyme, chopped
2 tbsp olive oil
2 cloves garlic
150ml red wine
1 tbsp fresh thyme, chopped
2 tbsp olive oil
Gravy
15g butter
2 tbsp plain flour
300ml chicken stock
1 tsp Worcestershire sauce
2 tsp redcurrant jelly
2 tbsp plain flour
300ml chicken stock
1 tsp Worcestershire sauce
2 tsp redcurrant jelly
Potatoes
1kg King Edward potatoes, peeled and sliced into medium pieces
3 tbsp sunflower oil
1 tbsp fresh thyme leaves
3 tbsp sunflower oil
1 tbsp fresh thyme leaves
Method
- Pierce a few holes in the lamb. Slice the garlic and insert into the holes. Put the lamb into a dish. Pour over the wine and chopped thyme. Leave to marinate for 1 hour or as long as possible.
- Preheat the oven to 220C / 425F. Transfer the lamb to a roasting tin reserving the marinade. Drizzle over the olive oil and season. Roast for 20 minutes and then reduce the temperature to 190C / 375 F. Cook the lamb for 25 minutes per 500g.
- Put the potatoes in cold water then bring up to the boil, cook for 5 minutes then drain. Increase the temperature on the oven to 220C / 425F. Heat a baking tray until hot. Add the sunflower oil, then potatoes and thyme. Roast for 25 to 35 minutes until golden and crisp, turning over halfway through.
- To make the gravy, melt the butter in a saucepan. Add the flour, then blend in the stock, Worcestershire sauce and redcurrant jelly. Stir until smooth and thickened. Mix in the lamb juices and sieve into a jug. Serve the lamb with the gravy and roast potatoes.
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