Recipe

Roast Lamb Cooked With Potatoes Recipe

	Moggy / All my dishes 11 months ago The perfect Sunday lunch Prep:30m Cook:120m Servings:8	Moggy
	lamb

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Ingredients

2½ kg leg of lamb

6 slices Parma ham

4 garlic cloves

lemon , zested

2 sprigs rosemary

* 25g butter , softened

* 2kg maris piper potatoes , peeled and cut into 1cm slices

* 500 ml vegetable stock

GRAVY

# 25g butter

# 1 tbsp olive oil

# 4 small red onions , peeled and sliced

# 1 tbsp plain flour

# 250ml red wine or port

# 600ml lamb or beef stock

# 1 tbsp redcurrants je

Directions

1. Heat the oven to 230C/fan 210C/gas 8. Start by making deep incisions all over the meaty side of the leg of lamb using a small knife. Whizz the Parma ham, garlic, lemon zest and half of the rosemary in a food processor. Season with pepper and using your fingers, push the mixture into the incisions in the lamb. Pull the rest of the rosemary into sprigs and push a sprig into each incision. Spread the butter over the surface of the meat and season well.

2. Season the potatoes, arrange in a roasting tin and pour the stock around. Put the lamb on top and roast for 15 minutes. Turn the heat down to 180C/fan 160C/gas 4 and continue to cook for a further 1 hour and 15 minutes.

3. While the lamb is cooking, make the gravy. Heat the butter and olive oil in a saucepan, add the onions and cook until golden brown. Add the flour and cook for a further 30 seconds. Pour in the red wine, bring to the boil and reduce by half. Add the stock, redcurrant jelly and continue to cook for 5 minutes. Season and serve with the lamb and potatoes.

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