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Ingredients

  • 2.5kg leg of lamb
  • 6 slices parma ham
  • 4 cloves garlic
  • 1 lemon, zested
  • 2 sprigs rosemary
  • 25g butter, softened
  • 2kg Maris Piper potatoes, peeled and cut into 1cm slices
  • fresh vegetable stock, made up to 500ml

gravy

  • 25g butter
  • 1 tbsp olive oil
  • 4 small red onions, peeled and sliced
  • 1 tbsp plain flour
  • 250ml red wine or port
  • fresh cube or concentrate lamb or beef stock, made up to 600ml
  • 1 tbsp redcurrant jelly

Method

  • STEP 1

    Heat the oven to 230c/fan 210c/gas 8. Start by making deep incisions all over the meaty side of the leg of lamb using a small knife. whizz the parma ham, garlic, lemon zest and half of the rosemary in a food processor. Season with pepper and using your fingers, push the mixture into the incisions in the lamb. Pull the rest of the rosemary into sprigs and push a sprig into each incision. Spread the butter over the surface of the meat and season well.

  • STEP 2

    Season the potatoes, arrange in a roasting tin and pour the stock around. Put the lamb on top and roast for 15 minutes. Turn the heat down to 180c/fan 160c/gas 4 and continue to cook for a further 1 hour and 15 minutes.

  • STEP 3

    While the lamb is cooking, make the gravy. Heat the butter and olive oil in a saucepan, add the onions and cook until golden brown. Add the flour and cook for a further 30 seconds. Pour in the red wine, bring to the boil and reduce by half. Add the stock, redcurrant jelly and continue to cook for 5 minutes. Season and serve with the lamb and potatoes.

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