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Roast Easter Lamb with onion gravy

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Preparation Time: 10 minutes
Cooking time: 120 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 4207 times

Ingredients:

Metric Imperial

1 Leg of lamb (about 2kg)

1 onion

1 sprig(s) rosemary

1 sprig(s) thyme

1 clove of garlic

1 carrot

Lamb the way I like it on any Sunday!

Posted by: Gragden on 15 March 2008

Click here to view Gragden's Cookery Book

Cooking Steps:

1. Set the oven at 230C/gas 8 and put the roasting dish in to warm for a while.

2. Strip the thyme and rosemary leaves off their stems and chop or crush the leaves quite finely.

3. Stir enough olive oil into the herbs to make a spreadable slush, then season with some salt and crushed black pepper.

4. Remove the roasting dish from the oven and place the lamb in it. Massage the seasoned oil all over the meat and cut the clove of garlic into 4 and place under the lamb with the herb stems. Slice the onion and carrot and place this under the lamb too - good for the gravy and keeps the meat our of its juices.

5. Roast in the preheated oven for twenty minutes, then turn the heat down to 200C/gas 6 and continue roasting until the fat is golden and crisp and the meat is done as you would like it. The lamb needs about fifteen minutes per 450g of meat, plus the initial twenty minutes, so for a 2kg roast you should start checking after the meat has been in the oven for an hour and twenty minutes. This will give you medium-rare meat, still juicy and quite pink in the middle.

6. Remove the meat from the oven, discard the garlic and herb twigs and leave the lamb to rest for 10-20 minutes before carving.

5. Remove the carrot and eat yourself (they should be beautifully caremelised). Sprinkle some flour over the onions, cook on the top for a few minutes then add enough stock to make the correct consistency. Continue to stir until all is combined and you have an onion gravy.