The Ultimate Roast Lamb
- Serves:
- 6
- Preparation time:
- 10
- Cooking time:
- 1¾ hrs
Ingredients
- 1.6kg/3½ lb New Zealand leg of lamb, thawed (see tip) and a little oil
- 1kg /2 lb. potatoes
- 700g/1½ lb. parsnips
- 45ml/3 tbsp oil
- 30ml/2 tbsp. plain flour
- 600ml/1 pt stock or vegetable liquid
- salt and freshly ground black pepper
Method
1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Check label or weigh the joint and calculate cooking time at 25-30 minutes per 500g/1 lb depending on personal preference. If you prefer the meat well done opt for the longer time.
3. Place the joint in a shallow roasting tin and brush lightly with oil.
4. Roast for the calculated cooking time, basting the joint occasionally with any fat that comes from the meat.
5. When the joint is cooked, transfer it to a serving plate, cover loosely with foil and leave to rest whilst making the gravy.
Roast potatoes and parsnips
1. Peel the potatoes and parsnips and cut into medium chunks
2. Place in a pan of cold, salted water and bring to the boil. Simmer for 5 minutes then drain.
3. Add oil to the pan then return the potatoes and parsnips and toss them so they are coated.
4. Turn the vegetables into a roasting tin, separate if preferred, then roast them above the lamb in the oven for 1 hour 15 minutes, turning them occasionally so they brown evenly.
Gravy
1. Once the joint has been removed from the tin, drain off almost all the fat.
2. Stir in the flour to make a smooth paste, and cook it over a gentle heat until lightly browned.
3. Remove the tin from the heat and gradually blend in the stock.
4. When the gravy is smooth return the tin to the heat and, stirring all the time, bring it to the boil and simmer for a few minutes.
5. Check for seasoning then turn into a sauce boat for serving.
Tips and hints
- Ensure the leg of lamb is completely thawed before cooking. If time permits, thaw the meat slowly in the fridge. An average sized leg of lamb, still in its plastic wrapper, should be thawed in 24 hours. Alternatively remove the wrapping, cover the joint loosely on a plate and leave in a cool place for about 24 hours. Purchase the meat in time to thaw it thoroughly.
- Mint or rosemary sauce or jelly can be purchased at all good supermarkets.
