How
many it serves: 6-8
Preparation time:30 Mins
Category : Roast Carvery
Type: Lamb
Ingredients
- lamb trimmings and chopped bones from butcher
- 1 head of garlic, halved horizontally
- 1 leg of lamb bone in, approx 2kg/4½ lb
- 6 garlic cloves, halved
- 1 bunch fresh rosemary
- 15g/½ oz softened butter
- salt and freshly ground black pepper
- seasoned vegetables, to serve
Recipe Steps
- Preheat the oven to 220C/425F/Gas 7.
- In the bottom of a roasting tin scatter the chopped bones, trimmings and garlic head.
- Make 2.5cm/1in deep incisions in the lamb, into each incision insert the garlic cloves and rosemary sprigs.
- Rub the butter over the lamb and place the leg on top of the bones, season and place in the oven for 1-1 ½ hours (15 minutes per 450g/1lb for rare and 20 minutes for medium) turning over half way through.
- Remove the lamb from the oven, season again and transfer to a tray to rest.
- To make the gravy: place the roasting pan over a moderate heat to caramelise the lamb juices, this will take 2-3 minutes. Strain of any excess fat. Pour in 350ml/12fl oz cold water, reduce heat and simmer gently for 5 minutes. Strain through a sieve. Serve the lamb with the gravy and seasonal vegetables.
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