Roast leg of lamb with rosemary and red wine gravy
Perfect for a Sunday roast: leg of lamb adorned with rosemary, slow cooked for an hour and a half. Serve with generous amounts of red wine and redcurrant gravy. Ideal served with roast potatoes and kale.
- 1 leg of lambabout 2½kg
- olive oil
- 3-4 sprigs rosemary
- sea salt
red wine gravy
- 1 onionchopped
- 2 cloves garlicbashed
- 1 carrotpeeled and roughly chopped
- 1 stalk celerywashed and roughly chopped
- 300ml red wine
- 500ml lamb stock
- 1 tbsp redcurrant jelly
Nutrition: per serving
- kcal557
- fat31.6g
- saturates14.3g
- carbs4.1g
- sugars0g
- fibre0.3g
- protein60.3g
- salt1.26g
Method
step 1
Heat the oven to 190c/fan 170c/gas 5. Put the lamb in a shallow roasting tray and rub olive oil all over the surface. Make holes in the lamb with a small sharp knife and stick a few sprigs of rosemary in each. Sprinkle with sea salt flakes.
step 2
Roast for 1½ hours. Leave to rest loosely covered with foil for at least 30 minutes while you make the gravy.
step 3
To make the gravy, fry all the vegetables in 1 tbsp olive oil until well browned. Add the juices from the lamb, the red wine and stock and simmer until reduced by half. Stir in the redcurrant jelly until dissolved.
Strain the liquid into a jug and serve piping hot.