roasted leg of lamb
  • Cooking Time: 21-2 and a half hoursm
  • Servings: 6 to 10
  • Preparation Time: 15 mins
  • 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
  1. Mix the ingredients (2-7) together to make the marination
  2. Make small incisions all over the lamb, then insert the 5 garlic pieces into the incisions
  3. Break off little pieces of rosemary and "spike" these into the remaining holes
  4. Rub the lamb with the marinade and leave minimum 6 hours in the fridge (preferable overnight)
  5. 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
  6. Preheat the oven to 200°C, fan 180°C, gas 6
  7. Put the onions, carrots and celery into the bottom of the roasting tray
  8. 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
  9. Brown the lamb in the oven for 15 minutes, then turn the temperature down to 180°C, fan 160°C, gas 4
  10. Roast for a further 2 hours or depending on how you like your lamb cooked
  11. Remove the lamb from the over and leave to rest for 20 minutes
  12. To make the gravy: Pass the vegetables and juice from the roasting tray through a sieve
  13. Add the chicken stock, bring to a simmer, and season
  14. Mix the cornflour with a little cold water, then whisk into the gravy and add any resting juices from the lamb
very good