Roasted Bone-in Leg of Lamb
Roasted Bone-in Leg of Lamb
This Roasted Bone-in Leg of Lamb is tender, moist and flavorful with simple seasonings, herbs and aromatics.
Equipment
- Dutch oven or heavy based pot
Ingredients
- 30 ml olive oil approximately 2 tablespoons
- 2 kg bone in leg of lamb fat trimmed and the gland removed
- 1 head of garlic
- 6 fresh rosemary sprigs
- 500 g red onions, peeled and quartered approximately 2 medium onions
- 150 g carrots, peeled and quartered approximately 2 medium carrots
- 560 g potatoes, peeled and quartered approximately 2 medium potatoes
- 10 ml salt approximately 2 teaspoons
- 5 ml freshly ground black pepper approximately 1 teaspoon
- 1 lemon
- 250 ml vegetable stock approximately 1 cup
Gravy
- 30 ml butter approximately 2 tablespoons
- 45 ml cake flour approximately 3 tablespoons
- 250 ml vegetable or lamb stock approximately 1 cup
- 125 ml pan juices, fat skimmed off approximately 1 cup
- 6 roasted garlic cloves
Instructions
- Preheat the oven to 220°C/200°C Fan /Gas Mark 7/ 428ºF.
- Peel half the head of garlic and leave the rest in their skins.
- Make slits at least 2cm deep in both sides of the lamb leg with a sharp knife and insert a clove of garlic and rosemary leaves into each slit.
- Pour the oil over the meat and sprinkle with the salt and pepper.
- Heat a heavy based pot on a high heat on the stove and brown the lamb leg on both sides for a few minutes then remove from the heat. This should take about 10 minutes.
- Place the remaining garlic cloves, rosemary sprigs, potatoes, carrots and onions in the bottom of a roasting pan and place the leg of lamb on top.
- Add one cup of vegetable stock to the roasting pan and cover the lamb with two layers of aluminum foil, making sure that it is fully sealed.
- Place the roasting pan in the oven and cook covered for 20 minutes at the high heat.
- Reduce the temperature setting to 200°C / 400F / Gas mark 6 and roast still covered for 1 hour. After 30 minutes, check that there is enough liquid and add up to a 1/2 cup more of your chosen liquid to prevent scorching the vegetables.
- Reduce the temperature setting to 180°C / 350F / Gas mark 4 and remove the foil then roast for another 20 mins uncovered. Make sure it doesn't burn.
- Remove the roasting pan from the oven and cover with foil, then leave the lamb to rest for 30 minutes before slicing. It will continue to cook during this time but will still be pinkish.
- Place the rested leg of lamb on a platter with roasted vegetables and slice.
Gravy sauce
- Remove the rosemary sprigs and roasted garlic cloves from the pan stock.
- Place the butter into a pan over medium heat to melt then add the flour.
- Cook out the flour for a few minutes then add the pan juices and stock and cook until it bubbles.
- Squeeze the soft squidgy garlic cloves from their skins into the gravy. Mash with a fork until it emulsifies into the sauce.
- Adjust the seasoning with salt and pepper and add a dash of lemon juice.
- Serve the sauce on the side with the sliced leg of lamb
Nutrition
Calories: 307kcalCarbohydrates: 22gProtein: 29gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 87mgSodium: 721mgPotassium: 760mgFiber: 3gSugar: 4gVitamin A: 2712IUVitamin C: 22mgCalcium: 43mgIron: 3mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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