Recipe for Roast Leg of Lamb & Roast Potatoes

This is a great recipe to make, the lamb seasons the Roast Veg and makes a delicious gravy.

Recipe Submited by Vaughan Colley

Preparation Time

20 minutes

Cooking Time

115 minutes

Ingredients (serves 6)

1.8kg leg or shoulder of lamb

2 garlic cloves, thinly sliced

16 (about 2cm each) sprigs fresh rosemary

Olive oil, to brush

Salt & freshly ground black pepper

6 potatoes, peeled, washed, dried, quartered

6 Large Parsnips Quartered

2 1/2 tbs olive oil

1 tbs plain flour

375ml (1 1/2 cups) beef stock

1 glass of red wine

500g green beans, steamed, to serve

Method

Preheat oven to 220°C. Use a small sharp knife to make 16 1cm-deep slits in the lamb. Use your fingers to press a slice of garlic and a sprig of rosemary into each slit. Place the lamb in a large ovenproof and flameproof roasting pan, and brush all over with oil. Season well with pepper. Roast the lamb in preheated oven for 15 minutes.

Reduce oven temperature to 180°C. Meanwhile, place the potatoes, 1 1/2 tbs oil, salt and pepper in a large bowl. Toss well to combine. Place the Parsnips, remaining oil, salt and pepper in a separate bowl and toss to combine.

Remove the lamb from the oven and arrange the potatoes around the edges of the pan. Roast for 40 minutes and then arrange the Parsnips around the lamb, and roast for a further 50 minutes (this will give you a well-done cooked leg of lamb). Carefully transfer the lamb to a carving plate or shallow tray, cover loosely with foil and set aside to rest. Increase oven temperature to 230°C. Transfer the vegetables to a large roasting pan lined with non-stick baking paper. Return the vegetables to the oven to continue roasting while making the gravy.

Place the roasting pan over medium heat. Add the flour and cook for 1 minute, using a flat-bottomed wooden spoon to scrape the base of the pan to dislodge any bits that have cooked onto it.Add the glass of Red wine. Gradually stir in the stock until well combined. Increase heat to high and bring to the boil, stirring occasionally. Reduce heat to

medium-high and boil, uncovered, stirring occasionally for 4-5 minutes or until the sauce thickens and reduces by about half.

Serve the lamb with the roast vegetables, gravy and steamed green beans.

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