Roast Lamb with Sweet Onion Sauce
- Serves:
- 4 - 6
- Preparation time:
- 20
- Cooking time:
- 3½ hrs
Ingredients
- 1.6-1.8kg New Zealand Lamb Leg, frozen
- 1 tsp chopped fresh thyme or ½ tsp dried thyme (optional)
- 50g butter
- 2 medium onions, peeled and sliced
- 25g plain flour
- 300ml milk
- 375ml lamb stock (made with a lamb stock cube)
- 3 tbsp red wine (optional)
- 2 tbsp redcurrant jelly
- 3 tbsp gravy granules
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 150C/300F/Gas 2. Unwrap lamb and place in an oiled roasting tin. Season with ground black pepper and sprinkle with thyme, if using. Roast for 3¼ hours.
2. Twenty minutes before the end of cooking time, melt the butter in a large saucepan and gently fry the onions for about 10 minutes until softened and golden, stirring occasionally. Stir in the flour and cook for 30 seconds. Gradually add the milk and simmer gently for 2-3 minutes until thickened and smooth stirring constantly. Season to taste. Cover surface with cling film to prevent a skin forming.
3. Remove lamb from tin and transfer to a serving plate. Cover loosely with foil and leave to rest in a warm place. Spoon off as much fat as possible from the roasting tin. Place tin on the hob and add the stock. Bring to the boil stirring constantly with a wooden spoon to scrape up the pan juices.
4. Carefully strain into a small saucepan and return to the hob. Bring to the boil and stir in the wine, if using, and redcurrant jelly. Simmer for a 1-2 minutes then stir in the gravy granules and cook until thickened. Remove cling film, reheat onion sauce and spoon into a serving bowl. Pour the gravy into a warmed jug and serve with the lamb.
Tips and hints
- The lamb is cooked to medium for this recipe. For well-done meat, increase the initial cooking time by 30 minutes, and cover with foil for the last half an hour. Test internal temperature with a meat thermometer if unsure.
