ROAST LEG OF LAMB

This leg of lamb is perfect for a family Easter or Sunday lunch and tastes wonderful in sandwiches the next day!

Serves 6

1.5kg (3lb 5oz) half-boned leg of lamb

8 garlic cloves, thinly sliced A bunch of fresh thyme

2 red onions, roughly chopped 1tbsp olive oil

Salt and freshly ground black pepper

750ml (1¼pt) water mixed with 1 beef stock cube

1 heaped tbsp plain flour

3tbsp water l 1 heaped tbsp redcurrant jelly

l A little gravy browning (optional)

Preheat the oven to 220°C/fan 200°C/ gas 7. Lay the lamb on a board and use a small sharp knife to make holes in the flesh. Push the garlic slices and small sprigs of thyme into the holes. Arrange the onions in the base of a large roasting tin. Sit a grill rack over the onions and place the lamb on top. Drizzle the oil over and season.

Roast for 30-40 minutes or until brown. Remove the tin from the oven and reduce the oven temperature to 160°C/fan 140°C/gas 3.

Pour the stock around the lamb, cover the tin with foil, and return to the oven for 5 hours or until the meat is tender and just falling off the bone. Transfer the lamb to a board, cover with foil, and leave to rest while you make the gravy. Put the flour in a cup and mix to a smooth paste with the water. Heat the roasting tin on the hob, whisk in the flour mixture and the jelly, and bring to the boil, stirring. Check the seasoning and add gravy browning if you’d like it to be a rich colour. Strain through a sieve if liked. Carve the lamb and serve with the hot gravy.