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Herby Leg of Lamb

by Sandra Lawson (follow)
Dinner (2274)      Lunch (1798)      Lamb (64)      Roast (54)     
This is how I love my roast lamb, pink in the middle, juicy, succulent and suffused with herbs. It's also an easy way of cooking everything together so saves on the washing up.

Preparation Time: 10 minutes
Cooking Time depends on the size of your joint. It should go in the oven at the higher temperature for 15 minutes and then cook at 12 minutes per 500g for rare meat, 16 for medium and 20 for well done. I like to aim for somewhere between rare and medium.
Makes: A whole leg of lamb weighs between 2.25kg and 2.75kg and feeds approximately 8 people, although you can buy smaller cuts for fewer people.

Ingredients
1 leg or half leg of lamb
Salt
Olive Oil
Herbs of choice. I love thyme, but rosemary makes a good partner for lamb.
A couple of cloves of garlic, cut into slivers
Potatoes
Carrots (or you might prefer parsnips)
An onion or two

Method
Make sure the meat is at room temperature before you start to prepare it.
Preheat the oven to 250°/Gas 9
Rub the surface of the meat with the salt and the chopped herbs of your choice, and stud it with slivers of the garlic.



Olive oil, thyme, garlic and salt




Serve the roast lamb with roast potatoes, carrots, gravy and mint jelly


Stand the meat on a roasting rack inside a roasting tin and put in the oven to roast for 15 minutes at the higher temperature.
Peel the potatoes and carrots and slice the spuds into thick circles and the carrots into spears and par boil for about 5 minutes.
Peel the onion(s), and cut into quarters.
After 15 minutes take the lamb out of the oven, reduce the temperature to 200°/Gas 6, put the vegetables into the roasting tin (under the meat) and cook at the lower temperature, basting occasionally, until it is cooked to your preference.



Serve the roast lamb with roast potatoes, carrots, gravy and mint jelly


Remove the lamb from the oven and leave to relax, turn up the heat to about 220°/Gas 8 and let the vegetables crisp up for another 10 or 15 minutes.
Remove the vegetables.
Deglaze the roasting tin with a drop of wine or water, add some lamb or beef stock and cook on top of the hob, scraping up the bits of meat left at the bottom, then leave to reduce and thicken for a few minutes.
Serve the meat sliced with the vegetables, gravy and some mint jelly or mint sauce.



Serve the roast lamb with roast potatoes, carrots, gravy and mint jelly


Categories
#Dinner
#Lunch
#Lamb
#Roast
I like this Recipe - 7
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