Roast leg of lamb

I love a Sunday roast. I love eating the roast as much as I love preparing and cooking it. And there are no rules. It takes time and there is wine and loads of chatter involved. It is the perfect get together day packed with delicious, tasty food, good wine, soft background music, chatter and laughs and very satisfied stomachs!! And the roast doesn’t necessarily have to be lamb. Some days I prefer chicken. It really depends on my mood. My leg of lamb roast is really simple & packed full of flavour.
Any leftovers can be used to make a rich red wine lamb Ragu or a lamb & butternut lasagna…YUM!

Ingredients (Serves 6-8)
2Kg Leg of lamb, bone in
2 Garlic cloves, sliced
2 Sprigs rosemary, leaves only
2 Tbs Dried oregano
Olive oil
Salt
Black pepper
5 Potatoes, peeled and halved

For the red wine jus
2 Garlic cloves, roughly chopped
1/2 White onion, roughly chopped
1 Tbs Tomato paste
1 Rosemary sprig, leaves only
1 Tbs Brown sugar
Black pepper
1/4 Tsp Salt
250ml Red wine
250ml Beef stock
2 Tsp Corn flour
2 Tsp water

How to do it
Preheat the oven to 180 degrees C. Bring a large pot of salted water to the boil. Add the potatoes and boil for ten minutes. Drain in a colander, then shake around to roughen up the skin. Set aside.
Using a sharp small knife, make about 20 incisions in the meat. Press garlic slices & rosemary into each incision. Rub the leg with olive oil. Sprinkle with the oregano, salt & pepper and rub into the meat.
Place the potatoes in a roasting dish. Drizzle with very little olive oil and season with salt & pepper. Place into the bottom of the oven.
Place the leg of lamb onto the oven roasting tray above the potatoes. Roast for 1 hour 20 minutes for medium rare and 1 hour 40 minutes for medium.
Meanwhile make the red wine jus.
Add a little olive oil to a sauce pan. Saute the onion & garlic until just coloured. Add the tomato paste, rosemary leaves & brown sugar and caramelise for 2 minutes. Add the red wine and reduce until thick and syrupy. Add the beef stock, simmer and reduce by half. Season.
Make a slurry with the corn flour & water. Add half to the sauce, off the heat. Whisk and simmer on the heat until thickened. If your sauce is not thick enough, use the rest of the slurry mixture. Set aside.
Remove the leg of lamb and set aside to rest for 15 minutes. Toss the potatoes with the lamb juices and place back into the oven to roast until golden & crispy.
(I turn the grill on for about 4 minutes just before serving just to add that extra crispy, crusty texture to the potatoes.)
Once the resting period is over, slice the meat into pieces, away from the bone, taking care not to waste too much meat.
Place the meat slices into an oven tray, overlapping. Place pieces of butter on top. Once the potatoes are done, place the meat back into the oven for a few minutes until heated through and the butter has melted.

Side dish suggestion
I roasted a variety of vibrant veggies to serve along with the meat.
Aubergine
Red onion
Whole garlic cloves, skin on
Cocktail tomatoes
Zucchini

After roasting I topped the veggies with pumpkin seeds and crumbled feta cheese.

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