Riverford Wicked Leeks
Slow roast leg of lamb  recipe image

Print Slow roast leg of lamb

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 & 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

  1. Preheat oven to 150°C/Gas 2.
  2. Prepare the lamb: 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.
  3. 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.
  4. 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.
  5. For the gravy: 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.
  6. For the mint sauce: 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.
want to cook with fresh ingredients? try one of our award winning veg boxes