Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin
This has to be one of the best Sunday roasts. This lamb is full of flavour and is complimented by the side dishes. This roast takes some organisational skills but it is definitely worth every minute!
Serves 4-6
Preparation time: 30-40 minutes
Cooking time: 4 ½ - 5 hours
Ingredients
For the lamb
1x 2kg leg of lamb
2 fresh rosemary stalks
6 anchovy fillets in oil, drained & cut into 3 pieces
2 cloves of garlic, peeled & cut into slivers
1 onion, peeled & sliced
For the roast potatoes with garlic & rosemary
2-3 tbsp vegetable oil
1.5 kg potatoes, peeled
1 garlic clove, peeled & crushed
Few rosemary sprigs
Sea salt & freshly ground pepper
For the glazed carrots with thyme & garlic
600g small carrots, peeled
1 litre vegetable stock
1 thyme sprig
½ head of garlic (cut horizontally)
1 bay leaf
Olive oil, for cooking
Sea salt & freshly ground pepper
Few knobs of butter
1-2 tsp caster sugar
For the leek gratin
25g butter
2 tbsp olive oil
4 large leeks, finely sliced into rings
300ml white wine
125ml double cream
salt and freshly ground black pepper
110g mature cheddar cheese
For the gravy
200ml red wine
1 tbsp redcurrant jelly
1 tbsp cornflour
½ lamb stock cube
Sea salt & freshly ground pepper
Preparation method
1. Preheat the oven to 160°C/Gas Mark 3. Put the lamb on a board and use the tip of a knife to make 15-20 deep holes all over it. Take sprigs of rosemary off the stalks and place in a hole with a sliver of garlic and a piece of anchovy, push it in as far as it will go. Fill all the holes like this.
2. Put the sliced onion in a roasting tin and place the lamb on top, covering all the onion with the lamb. Season the lamb and cover the roasting tin with foil and place in the oven for 4 ½ hours.
3. Take the lamb out of the oven and remove the foil and any excess fat. Pour in the red wine and increase the heat of the oven to 200°C/Gas Mark 6 and cook for 20 minutes. Remove the lamb from the oven and place on a warmed dish, cover with foil and a couple of tea towels and leave to rest for 15-20 minutes.
4. For the roast potatoes with garlic and rosemary, put the oil in a sturdy baking tray and heat over a medium heat. When the oil is hot add the potatoes and coat in oil. Add the garlic and rosemary to the tray and season the potatoes. Place the tray in the oven and roast, turning the potatoes occasionally for 40-45 minutes until crisp, golden and cooked through.
5. For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock. Add the thyme, garlic and bay leaf and parboil for 8 minutes. Leave the carrots to cool in the stock and then drain. Heat the oil in a pan and add the carrots and season well. Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.
6. For the leek gratin, preheat the grill to high. Heat a frying pan until hot, and add the butter, olive oil and leeks. Fry over a low heat for 1-2 minutes until just softened.
Add the white wine to the pan and simmer for a further two minutes, until the wine has reduced by half. Add the double cream and cook for a further minute. Season to taste and spoon the creamy leeks into an ovenproof dish. Sprinkle the grated cheese over the top of the gratin and place under the grill to cook until golden-brown.
7. For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in 200ml water and redcurrant jelly. Bring to the boil and stir constantly. Remove from the heat and pass through a sieve into a pan. Place the pan on the hob and bring to a simmer. Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth. Stir it into the gravy, add the stock cube and simmer for 2 minutes until the gravy thickens. Season to taste and keep on a low heat until the lamb has rested.
8. To serve, carve the lamb into slices and serve on warm plates with the roast potatoes, glazed carrots, leek gratin and gravy – enjoy!
