Ingredient:
2 kg (4 lb) leg of lamb
Salt and black pepper
2 tbsp chopped fresh rosemary
1 tbsp plain flour
300 ml (1/2 pint) lamb or chicken stock
90 ml (3 fl oz) red wine
Mint sauce, to serve
Thyme, to garnish
Method:
Trim the skin and excess fat from the lamb. Score the fat.
Insert a meat thermometer, if using, into the middle of the meat. Put the lamb, fat-side up, on a rack in a roasting, and rub with salt and pepper and the rosemary.
Roast the lamb in a preheated oven at 200℃ (180℃ fan, Gas 6) for 20 minutes. Lower the oven temperature to 180℃ (160℃ fan, Gas 4) and roast for 20 minutes per 500 g (1 lb) for well-done meat, until the meat thermometer registers 75-80℃ (170-175F), and the fat is crisp and golden.
Remove the lamb, cover with foil, and leave to stand for 10 minutes.
Meanwhile, make the gravy: spoon all but 1 tbsp fat from the tin. Put the tin on the hob, add the flour, and cook, stirring, for 1 minute. Pour in the stock and wine, and bring to a boil, stirring to dissolve any sediment.
Simmer the gravy for about 3 minutes, season with salt and pepper, then strain if you like. Serve the lamb garnished with thyme, and accompanied by the gravy and mint sauce.
2 kg (4 lb) leg of lamb
Salt and black pepper
2 tbsp chopped fresh rosemary
1 tbsp plain flour
300 ml (1/2 pint) lamb or chicken stock
90 ml (3 fl oz) red wine
Mint sauce, to serve
Thyme, to garnish
Method:
Trim the skin and excess fat from the lamb. Score the fat.
Insert a meat thermometer, if using, into the middle of the meat. Put the lamb, fat-side up, on a rack in a roasting, and rub with salt and pepper and the rosemary.
Roast the lamb in a preheated oven at 200℃ (180℃ fan, Gas 6) for 20 minutes. Lower the oven temperature to 180℃ (160℃ fan, Gas 4) and roast for 20 minutes per 500 g (1 lb) for well-done meat, until the meat thermometer registers 75-80℃ (170-175F), and the fat is crisp and golden.
Remove the lamb, cover with foil, and leave to stand for 10 minutes.
Meanwhile, make the gravy: spoon all but 1 tbsp fat from the tin. Put the tin on the hob, add the flour, and cook, stirring, for 1 minute. Pour in the stock and wine, and bring to a boil, stirring to dissolve any sediment.
Simmer the gravy for about 3 minutes, season with salt and pepper, then strain if you like. Serve the lamb garnished with thyme, and accompanied by the gravy and mint sauce.
