1 leg of lamb, approx. 2kg
Salt and freshly ground black pepper
3 tablesp. rapeseed or olive oil
Zest of 1 lemon and juice of half a lemon
3 garlic cloves, peeled and chopped
1 tablesp. rosemary leaves, chopped
2 tablesp. capers
2 teasp. plain flour
300ml beef or chicken stock
1 tablesp. red currant jelly
Roast Leg of Lamb with Rosemary, Lemon and Capers
6 people
2 h
Nutrition per serving
-
kcal840kcal
-
protein49g
-
total fat10.1g
-
saturates35.9g
-
carbs58g
Ingredients
50g fresh mint
2 scallions, finely chopped
4 tablesp. olive oil
1 tablesp. red wine vinegar
2 teasp. Dijon mustard
A pinch of caster sugar
Juice of half a lemon
To serve: Roasted vegetables and potatoes
Leg of Lamb
1 leg of lamb, approx. 2kg
Salt and freshly ground black pepper
3 tablesp. rapeseed or olive oil
Zest of 1 lemon and juice of half a lemon
3 garlic cloves, peeled and chopped
1 tablesp. rosemary leaves, chopped
2 tablesp. capers
2 teasp. plain flour
300ml beef or chicken stock
1 tablesp. red currant jelly
Mint Sauce and To Serve
50g fresh mint
2 scallions, finely chopped
4 tablesp. olive oil
1 tablesp. red wine vinegar
2 teasp. Dijon mustard
A pinch of caster sugar
Juice of half a lemon
To serve: Roasted vegetables and potatoes
Method
Copy TextPreheat the oven to Gas Mark 4 (180°C), 350°F).
Place the lamb in a roasting tin and lightly score the fat in a criss-cross pattern and season with a little salt and freshly ground black pepper.
Place the oil, zest and lemon juice, garlic, rosemary and capers in a small food processor and whizz until smooth. You can also do this by hand. Spread the mixture over the lamb. Place in the preheated oven and cook for 1½ hours approximately - allow 40 minutes per kg. After an hour baste the lamb with the juices. When cooked take it out of the oven, transfer to a carving board, cover loosely and allow to rest. Keep the juices in the pan to make the gravy.
Meanwhile make the mint sauce: Put all the ingredients into a food processor, add some salt and black pepper and whizz until smooth. Taste and add more seasoning if necessary.
To make the gravy: Stir the flour into the juices in the roasting tin and then gradually stir in the stock and red currant jelly. Place directly on the hob and simmer for 5 minutes, stirring and scraping the bottom with a wooden spoon to release any sediment. Season, strain and serve.
To serve: Slice the lamb and serve with the mint sauce, vegetables, potatoes and gravy.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to Gas Mark 4 (180°C), 350°F).
Place the lamb in a roasting tin and lightly score the fat in a criss-cross pattern and season with a little salt and freshly ground black pepper.
Place the oil, zest and lemon juice, garlic, rosemary and capers in a small food processor and whizz until smooth. You can also do this by hand. Spread the mixture over the lamb. Place in the preheated oven and cook for 1½ hours approximately - allow 40 minutes per kg. After an hour baste the lamb with the juices. When cooked take it out of the oven, transfer to a carving board, cover loosely and allow to rest. Keep the juices in the pan to make the gravy.
Meanwhile make the mint sauce: Put all the ingredients into a food processor, add some salt and black pepper and whizz until smooth. Taste and add more seasoning if necessary.
To make the gravy: Stir the flour into the juices in the roasting tin and then gradually stir in the stock and red currant jelly. Place directly on the hob and simmer for 5 minutes, stirring and scraping the bottom with a wooden spoon to release any sediment. Season, strain and serve.
To serve: Slice the lamb and serve with the mint sauce, vegetables, potatoes and gravy.
Roast Leg of Lamb with Rosemary, Lemon and Capers
