Pic of Slow roast leg of lamb

Slow roast leg of lamb

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Sauces, conserves & preserves

Slow roast leg of lamb

Main Serves 8 4h 10 min
Slow roasted, melt-in-your-mouth lamb. Start by taking the joint out of the fridge and bringing it up to room temperature before putting in the oven - 30 minutes should do the trick. Try to use a flameproof roasting pan if you have one – it makes gravy-making easier. Eat with roast potatoes and mint sauce for a traditional Sunday dinner.

Ingredients

For the lamb

  • 1.8kg leg of lamb
  • small sprigs rosemary
  • a few garlic cloves, left whole
  • salt and pepper

For the gravy

  • 2 tbsp plain flour
  • 200ml red wine
  • 1 tsp redcurrant jelly
  • 300ml stock

For the mint sauce

  • large handful fresh mint, leaves chopped
  • 2 tbsp sugar
  • 2 tbsp white wine vinegar

Method

Prep time: 10 min
Cooking time: 4h

main

  • Step 1

    Preheat oven to 150°C/Gas 2.

Prepare the lamb

  • Step 1

    Cut several slits in the skin of the lamb, just large enough to poke in a clove of garlic and a small piece of rosemary in each. Season the lamb well with salt and pepper.
  • Step 2

    Place the prepared lamb in a snug fitting roasting pan and cover with foil. Roast for 3½ hours, basting every 30 minutes. Remove the foil and roast for another 30 minutes to brown the skin a little.
  • Step 3

    Slow roasting doesn't require the meat to be rested at the end as it will be very tender and will shred apart with a fork. It will shrink up as it cooks, so if you're serving more than 6 or want leftovers, you might want to stick to the traditional roasting method.

For the gravy

  • Step 1

    Once the lamb is removed from the pan, skim off most of the fat from the remaining juices. Place the pan on the hob (make sure it's a flameproof pan, or decant the juices into one) and stir in the flour. Stir for a couple of minutes to cook the flour. Add the wine and redcurrant jelly. Stir for 1 minute, then add the stock. Simmer for a few minutes.

For the mint sauce

  • Step 1

    Put the mint in a heatproof bowl with the sugar and 2 tablespoons of boiling water. Leave to cool, then stir in the white wine vinegar. Leave to steep for an hour or so if you can.