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roast leg of lamb

prep time: 10 mins

cooking time: 1 - 2 hours

serves: 4

season: autumn

in season

aubergines, broccoli, brussels sprouts, cabbages, celery, chard, chicory, leeks, marrow, onions, parsnips, spinach, squash, swede, pumpkins, apples, pears, damsons, blackberries, nuts, quinces, grouse, pheasant, partridge, venison

roast leg of lamb

ingredients:

2kg  lamb leg (bone in) more info
2-3 garlic cloves
3 sprigs rosemary
300ml white wine

 

1

 Pre-heat the oven to 230°C/Gas Mark 8

2

 Make slits in the fat of the meat with a small-bladed knife, pushing in slivers of garlic and rosemary leaves. Rub with olive oil, season well, place in an oiled roasting tin and pour the wine around it.

3

 Allow 13 minutes per 500g/ 12 minutes per lb for rare meat, 18 minutes per 500g / 16 minutes per lb for medium, and 20-22 minutes per 500g / 18-20 minutes per lb for well done.

4

 Start the meat at 230°C/ Gas Mark 8 for 15 minutes, then reduce to 200°C/Gas Mark 6 (remember to adapt this for your fan oven!).

5

 Baste frequently as it cooks, adding a little water if the juices begin to dry. When done, let the meat rest for 20-30 minutes in a warm place before carving. Serve with real mint sauce.
 


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