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roasted leg of lamb

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Serves 6 to 10 | Prep Time 15 mins | Cook Time 21-2 and a half hoursm

Why I Love This Recipe

very good

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


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

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

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