Roast lamb

Recipe : Roast lamb

1 large leg of lamb, around 4 lbs 

2 cloves of garlic, peeled and sliced into fine slices

1 tbsp fresh rosemary leaves, stripped from the stalks

1 tsp garlic salt

1 tsp freshly ground black pepper

1 tbsp olive oil

Preheat the oven to 400oF.

Using a sharp knife, make around 8 fairly deep cuts into the lamb, spaced out uniformly, (see picture at top).

Push a sliver of garlic into each cut and also push in 1/8th of the rosemary leaves. Repeat with the other cuts.

Drizzle the oil over the lamb and sprinkle with the salt and black pepper.

Roast the lamb, uncovered, for about 2.5 - 3 hours until the meat is tender enough to pull away from the bone and the outer surface is golden brown and crispy.

Remove the lamb from the oven and transfer it to a plate. Cover it loosely with foil and let rest for 30 minutes.

Make your gravy

The juices from the lamb baking tray

1 tbsp flour

1/2 cup red wine

1/4 cup water (if necessary)

1 tbsp fresh mint, chopped finely

Drain off most of the fat from the roasting juices leaving behind about 1 tbsp and the juices.

Place the roasting dish or tray over a low - medium heat and add the flour, stir into the fat and juices well and cook, gently, for at least 3 minutes, stirring continuously.

Add the wine and allow the mixture to come to a boil. 

Keep stirring and reduce the heat slightly. Let the gravy thicken and cook for about 10 minutes as you need to cook off the alcohol and mellow the red wine flavour.

Add the water if the gravy is a bit thick and stir in the mint.

Serve, piping hot, poured over the meat and vegetables.

Mint sauce

It's possible to make your own mint sauce using 1/2 cup of fresh mint leaves, chopped finely, mixed with about 2 tbsp white wine vinegar and sugar to taste. Usually, however, I buy a jar of ready made mint sauce which just needs to be spooned over or even diluted with a little more vinegar. There are several excellent brands available.

Redcurrant jelly, also popular with lamb, is also bought from a jar, but here's a recipe if you fancy being adventurous and making it from scratch.