Ingredients
- leg of lamb 2.5kg
- parma ham 6 slices
- garlic 4 cloves
- lemon 1, zested
- rosemary 2 sprigs
- butter 25g, softened
- Maris Piper potatoes 2kg, peeled and cut into 1cm slices
- vegetable stock fresh, made up to 500ml
gravy
- butter 25g
- olive oil 1 tbsp
- red onions 4 small, peeled and sliced
- plain flour 1 tbsp
- red wine or port 250ml
- lamb or beef stock fresh cube or concentrate, made up to 600ml
- redcurrant jelly 1 tbsp
Method
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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.
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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.
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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.
