Roast lamb and gravy…

I made this yummy lamb for my sunday dinner!

For the lamb, you will need:

  • leg of lamb
  • 1-2 cloves of garlic
  • olive oil

Preheat the oven to approximatly 180 degrees(check the cooking instructions with the lamb) peel the garlic gloves and slice, depending on the size of the clove will depend on whether you need 1 or 2. if you don’t want your fingers to smell of garlic, wear plastic gloves. put small slits in the lamb and into each one a clove of garlic i usually just stab a sharp knife in.

Drizzle with olive oil and roast according to timings on the wrapper. (approximatly: 25 minutes per 500g + 25 minutes for medium or 30 minutes per 500g +30 minutes for well done. so my leg of lamb at 950g will take 1hr 15 minutes for medium and 1hr 30 minutes for well done.

remove the lamb from the oven and place onto a plate and rest for at least half an hour to ensure it is tender. reserve the juices for the gravy.

What you need for the gravy:

  • juices from the meat
  • plain flour
  • red wine (optional)
  • red current jelly (optional)
  • 2 stock cubes
  • water drained from the vegetables/potatoes (or boiling water)

Stir the flour into the juices, and add the red current jelly and red wine. scrape into a large saucepan and gradually add the water constantly stirring. a whisk can help to keep it lump free, add the stock cubes and once all the water has been added bring to the boil and serve immediately.

Emma-Jayne xx

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1 Comment

  1. Sounds delicious!


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