Traditional Roast Leg of Lamb

traditional roast leg of lamb

A Sunday favourite and the perfect option for Father's day lunch! We're sure dad will love this delicious leg of lamb, roast potatoes and homemade gravy. 

Prep time: 20 minutes

Cook time: 180 minutes

Servings: 8 people

Preparation

Lamb

Preheat oven to 220°C (392°F) or gas mark 7.

Using a small sharp knife, make 6 small incisions into the flesh of the lamb and insert one piece of cut garlic & rosemary into each incision.

Drizzle a little oil onto the fat of the lamb and gently rub in using fingertips or the back of a spoon.

Sprinkle evenly with sea salt and black pepper.

Put the lamb into the oven.

After 25-30 mins, reduce the oven temperature to 190°C (374°F) or gas mark 5 and continue to cook for about 1 1/2 - 2 hours, depending on the size of the joint (ask your butcher for advice on cooking times).

 

Roast Potatoes 

After the meat has been cooking for an hour, steam the potatoes for about 5-10 mins or until the outer part of potatoes is cooked but not the inside (stick a fork in to test).

Remove from the heat, put a lid on the pot and shake for a few seconds to “fluff” the edges of the potatoes.

Add enough sunflower oil to a large roasting tray to coat the bottom of the tray, heat the tray in the oven.

When the oil is hot add the potatoes and toss them gently in the oil until the potatoes are covered, then sprinkle with salt.

Add to the oven, the potatoes will take 40-50 mins to roast. 

Tip: To reduce fat, lightly brush potatoes with vegetable oil before placing in the oven instead of coating the baking tray with oil.

Yorkshire Pudding

Add sifted flour and eggs to a large bowl and mix together, add half the milk and mix well.

Add the rest of the milk and a pinch of salt and pepper.

Transfer to a pouring jug, cover with clingfilm and set aside.

Add 1 tsp of oil or beef dripping to each muffin cup of a 12-portion muffin tin.

Place on a baking tray and set aside.

Pour batter into each mould until about 3/4 of the way full. Put the muffin tray back in oven as quickly as possible, these will take approx 20-25 mins to cook.

Cauliflower Cheese

Add the cauliflower and enough boiling water to a pot to just cover the cauliflower.

Bring pot to the boil, reduce the heat and simmer for 5-7 mins until tender.

Drain and add the cauliflower to an ovenproof dish, keep the cauliflower cooking water, as you will need this for gravy shortly.

Next, in a medium sized pot melt the butter then add the flour.

Using a wooden spoon combine this mixture until it is dry and looks sandy, add the milk gradually and stir between each addition of milk to smooth out any lumps.

Add the mustard and a pinch of nutmeg, then add the grated cheeses, keep a little of both cheeses for the topping.

Add a pinch of white pepper and stir until the cheese is melted and the sauce is smooth.

Pour the sauce evenly over the cauliflower. Sprinkle a little parmesan and cheddar on top.

Put the cauliflower cheese in the oven for 10-15 mins or until the top is golden and bubbly.

When it is cooked, remove from the oven and set aside.

 

Gravy

Add any meat juices from the roasting dish to the saucepan, which already contains the cauliflower water.

Add the stockpots and stir thoroughly.

Bring the gravy to a simmer, allowing the stock to dissolve, and then remove from the heat.

In a small dish or cup, combine the corn flour with 2 tablespoons of water to make a smooth runny paste.

Gradually add this paste to the gravy mix, stirring all the time.

Return the pan to the heat to cook out the cornflower mix, which will take approximately 1 minute. 

Marrowfat Peas

Add the Marrowfat peas to a pot and bring to the boil then reduce to a very low simmer for approx 10 minutes, stir in a dollop of butter & a pinch of salt.

Ingredients

1 leg of Irish lamb on the bone (approximately 2 kg)
1 garlic clove – cut into ‘sticks’
1 sprig of rosemary – cut into 6 one inch pieces
2 tbsp corn flour
2 stock pots (rich beef flavour)
1kg of potatoes
100ml of sunflower oil
salt and pepper to taste

Yorkshire Puddings
150g plain cream flour
4 eggs
220ml of full fat milk
12 tsps of oil or beef dripping


Cauliflower Cheese
1 cauliflower
500ml of milk
50g plain flour
50g butter
100g of parmesan cheese - grated
100g of strong cheddar cheese – grated
1 tsp wholegrain mustard
pinch of nutmeg
white pepper


Marrowfat Peas
250g packet frozen marrowfat peas
50g butter