this months recipes
Roast Leg of Spring Lamb with Garlic & Rosemary
10 June 2008
Serves 6-8
1 leg of lamb, on the bone, approx 2kg/4¨ölb
8 cloves really garlicky garlic, sliced in half lengthways
1 tbsp chopped fresh rosemary
30g/1oz softened
Salt and freshly ground black pepper
2 tsp plain flour
1 tbsp redcurrant jelly
Preheat oven to 200¢ªC/Gas 6
Make 16 incisions in the lamb with a sharp knife. Push a slice of garlic into each incision
Mix the rosemary, salt and pepper into the softened butter and spread over the surface of the lamb. Place lamb in a roasting tin and cover with foil.
Place in the oven for 1-1¨ö hours (15 mins per 1lb for rare, 20 mins per 1lb for medium) remove foil 15 minutes before the end of cooking so the lamb can brown a little.
Remove the lamb from the oven and transfer to a large serving platter, cover with foil and leave to rest for 15 mins while you make the gravy.
Drain off any excess fat from the roasting tin. Place the tin directly on the hob or transfer all the lovely juices to a saucepan to make the gravy. Add a little flour to the juices and stir to thicken. Add enough water/stock or vegetable cooking water to make a smooth gravy. Add the redcurrant jelly and stir until dissolved. Strain into a gravy boat and serve.
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