Leg of lamb cooked with potatoes
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- 2.5kg leg of lamb
- 6 slices parma ham
- 4 cloves garlic
- 1 lemonzested
- 2 sprigs rosemary
- 25g buttersoftened
- 2kg Maris Piper potatoespeeled and cut into 1cm slices
- fresh vegetable stockmade up to 500ml
gravy
- 25g butter
- 1 tbsp olive oil
- 4 small red onionspeeled and sliced
- 1 tbsp plain flour
- 250ml red wine or port
- fresh cube or concentrate lamb or beef stockmade up to 600ml
- 1 tbsp redcurrant jelly
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.
