Slow roasted leg of lamb

Slow roasted leg of lamb

This dish is perfect for relaxed entertaining because it’s slow cooked.

By , 21 September 2015
Slow roasted leg of lamb
  • Ready in: 180 mins
  • Serves: 6
  • Price: £1.90 per serving
Nutritional Info
Each 176g serving contains
  • Fat 12
  • Sat Fat 4
  • Sugar 5.7
  • Salt 0.71
  • Cals 359
of your reference intake.
Typical energy values per 100g: 854kJ/204kcal.
  • 600ml red wine
  • 100ml gin (optional)
  • 2 bay leaves
  • 2 sprigs rosemary, plus extra to garnish
  • 2 tbsp olive oil
  • 1 shallot, chopped
  • 1 carrot, sliced
  • 1 leg of lamb (about 1.75kg)
  • 2 tbsp redcurrant jelly
  • 1 lamb stock cube (or beef stock cube)
  • 1 tbsp cornflour
  • Green beans, to serve
  • Baby carrots, to serve
  • Baby courgettes, to serve
  • Put the red wine, gin (if using), bay leaves, rosemary, olive oil, shallot and carrot in a saucepan. Heat slowly until boiling, then simmer, uncovered, for 20 minutes. Leave to cool completely and strain.

  • Put the lamb in a large non-metallic dish or freezer bag and pour over the marinade. Cover with cling film or seal the bag and chill overnight, turning the lamb occasionally.

  • Pre-heat the oven to 160C/140C Fan/Gas 3. Put the lamb and marinade in a roasting tin. Cover loosely with foil and just seal the foil at the edges of the tin. Cook for 2 hours, then remove foil and cook for a further 30 minutes.

  • When cooked, strain the marinade and juices into a measuring jug – you need 425ml. Leave the lamb to rest for 15 minutes.

  • Pour the marinade into a saucepan and add the redcurrant jelly and crumbled stock cube. Heat slowly, stirring occasionally, until simmering. Mix the cornflour with a little cold water until smooth, then add to the pan, stirring all the time. Simmer for a further 1 minute. Carve the lamb and serve with the redcurrant jelly sauce.

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