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1
Preheat the oven to 170°C that’s 340°F Gas mark 3.
2
Place your leg of lamb in a suitable roasting pan/tin with a lip around the edge.
3
Roughly chop the onion and place around the side of the meat.
4
Mix the olive oil and thyme together and rub it into the meat.
5
Sprinkle the salt over the meat.
6
Place the sprigs of Rosemary, on and around the leg.
7
Pour in the water.
8
Cover the surface of the meat with piece of non-stick foil.
9
Seal the pan/tin with two layers of kitchen foil, and tightly tuck it in around the edges.
10
Place the tin in the preheated oven and set you timer, 30minutes per lb.
11
After the time is up take out the meat, increase the temperature of the oven to 180ׄ°C 355°F Gas mark 4.
12
Remove all of the foil and place the meat back into the oven for 30 minutes.
13
After the final time is up, take it out of the oven, remove the meat from the tin/pan and place it on a plate to rest for 20 minutes.
14
While it’s still hot, strain the meat juices into a glass jug, allowing the fat to gather at the top, once it settles, skim off the fat with a ladle.
15
Pour the meat juices into a saucepan, and add the water or white wine, and over a medium heat, bring it to a simmer.
16
Add the butter and stir until it melts.
17
Now add the cornflour and cold-water mixture a little at a time, until you reach the required thickness.
18
Calve and serve the meat with various vegetables (I recommend steamed carrots, broccoli, mashed potatoes and Yorkshire pudding, with mint sauce on the side.
19
Enjoy.
Method
Ingredients
Leg of Lamb
45g /3tbls Olive oil
8g/ 1 tsp Salt
I Large onion
300g/mls Water
4g / 1tsp dried Thyme
4 or 5 Sprigs of Rosemary
Gravy:
Stock from the roasting pan
200 g/mls Water or white wine
30g 1oz Butter
8g / 2tsp corn flour in 2 tbls cold water
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Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Large Acacia Chopping Board with Juice Groove (40 x 28 x 1.5 cm / 16 x 11 x ⅜in)
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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