As you know we love a roast in our family and today it is whole leg of lamb, slow roasted with rosemary, lemon and garlic. This was made today for my mother in laws birthday meal by me, with a leg of lamb I brought half price from Tescos before Christmas that has been in the freezer. Slow cooking it should ensure its still tender and the meat falls off the bone. Lamb has to be my favourite roast but we don’t have it that often because of cost so this was a treat.
Preparation time: 5 minutes
Cooking time: 4 1/2 hours
What I used:
Whole leg of lamb
Rosemary – fresh is better but can use dried
1 x lemon (juice of)
4 x cloves of garlic
1 x pint of lamb stock
Thyme – fresh is better but can use dried
Veg of choice
Gravy made from the lamb stock after the lamb has been cooked
yorkshire pudding – see ‘hubby’s yorkshire pud recipe’ in my blog
What I did:
First of all I put some slits in the lamb top and sides with a sharp knife. Then in a medium sized bowl I mixed together 3 x tbsp of olive oil, the juice of a lemon, 1 x tbsp of Rosemary or more ( the more the better!) and the peeled cloves of garlic. I then poured and smothered this all over the lamb. I made the stock using a reduced salt lamb stock cube and a pint of boiling water, this was then poured in to the bottom of the pan. I covered the lamb with a sheet of kitchen foil. The lamb was put in the oven and cooked for 4 hours at 140c. The oven was then turned up to 200c, the foil removed and the lamb blasted for another 20-30 minutes. Make the gravy from the lamb stock left at the bottom of the pan, by adding some gravy granules and boiling water to make the desired thickness.
Mouth watering Gorgeous!!