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Roast Leg Of Lamb With Red Wine Gravy Recipe

Ingredients

How to make it

  • Preheat the oven to 180c/350f/Gas 4;
  • With a sharp knife, make a number of small incisions into the lamb and season with salt and pepper;
  • Place in a lightly oiled roasting tin, cover loosely with foil and put in oven;
  • Roast for about an hour or so, remove the foil and continue roasting for a further 1¼ hours or so or until meat cooked to required taste internally - e.g. pinkish - fully cooked through etc.;
  • When ready, remove the lamb from the oven and leave to rest in the roasting tin for some 10 to 15 minutes or so, with some foil on top to keep it warm;
  • MAKE THE GRAVY
  • On the hob heat a small pan, pour in the juices from the roasting tin and add the wine;
  • Simmer, stirring occasionally with a wooden spoon, until the volume of the liquid has reduced by half;
  • Whisk in the flour and stirring continually, ensuring no lumps, simmer for a further 1 to 2 minutes or so;
  • Add the chicken stock and again stirring continuously, simmer for another 2 to 3 minutes or so or until the mixture has reduced to consistency required;
  • Season to taste and finally whisk in the butter

Reviews & Comments 1

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  • elgourmand2 8 years ago
    Darn your hide Don. Now I have to go to town and get a leg of Lamb. This is just super. RJ
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The Cook

DonSpain Marbella, Spain

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