More Great Recipes: Dinner | Easy | Lamb/Sheep | Roast


Nelly's Roasted Leg of Lamb


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"Leg of Lamb is a wonderful Holiday treat. This is a"

Serves 6 to 10 | Prep Time 15 minutes | Cook Time 21/2 to 3

Why I Love This Recipe

This is a family recipe for the roasted leg of lamb, perfect for all occasions!

- Nelly Alex (Abu Dhabi Office Manager)


Ingredients You'll Need

1 Leg of Lamb with bone
10 peeled cloves garlic – (5 crushed for the marinade)
Salt & ground pepper to taste
1 teaspoon sweet paprika
2 tablespoon of olive oil
3 tablespoon of Dijon mustard
1 sprig Rosemary
3 onions, roughly chopped
5 carrots, sliced in half lengthways
1 stick of Celery
2 1/2 cups chicken stock
2 teaspoon cornflower


Directions

Mix the ingredients (2-7) together to make the marination


Make small incisions all over the lamb, then insert the 5 garlic pieces into the incisions


Break off little pieces of rosemary and "spike" these into the remaining holes


Rub the lamb with the marinade and leave minimum 6 hours in the fridge (preferable overnight)


Sit the lamb on a wire rack in a roasting tray and leave at room temperature for about 1 hour before roasting, so it will cook evenly


Preheat the oven to 200°C, fan 180°C, gas 6


Put the onions, carrots and celery into the bottom of the roasting tray (under the lamb on its rack) with the rest of the marination and a few rosemary sprigs


Brown the lamb in the oven for 15 minutes, then turn the temperature down to 180°C, fan 160°C, gas 4


Roast for a further 2 hours or depending on how you like your lamb cooked


Remove the lamb from the over and leave to rest for 20 minutes


To make the gravy: Pass the vegetables and juice from the roasting tray through a sieve


Add the chicken stock, bring to a simmer, and season


Mix the cornflour with a little cold water, then whisk into the gravy and add any resting juices from the lamb


Simmer till reduced with perfect consistency


Keep warm until you are ready to serve


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