Roast Rosemary Leg Of Lamb with Shrewsbury Sauce
Over a year ago
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Ingredients
- 4 peeled garlic cloves
- 1 x 2.25kg leg of lamb, knuckle removed
- Few sprigs rosemary
- 1 onion, peeled and sliced
- Olive oil
- Sea salt and black pepper
- 1 tbsp flour
- 150ml port
- 1½ tsp english mustard
- 4 level tbsp redcurrant jelly
- 500ml lamb or beef stock
- 2 tbsp lemon juice
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Method
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1
Preheat the oven to 210C/190C fan/ 410F/gas 6½. Cut each garlic clove into 4 thin slivers. Make incisions all over the top of the lamb, 1cm-2cm deep, and slip a sliver of garlic and a few rosemary needles into each one.
Place the onion and a couple of rosemary sprigs in the centre of a roasting dish that will hold the lamb snugly, and drizzle over a little oil. Place the joint on top fat-side up, drizzle over a little oil and season.
If you have the knuckle bone from the butcher, tuck it under the edge of the joint. Add water to a depth of about 1cm and roast for about 1 hour 15 minutes for medium rare, 1 hour 35 minutes for medium. If the dish appears to be drying out, add a little more water to prevent the juices burning.
Remove the lamb to a serving plate, cover with foil and leave to rest for 20 minutes. Discard the knuckle, if using, and skim any excess fat from the roasting tray.
Place the roasting dish on the hob, stir in the flour and then the port, mustard and redcurrant jelly, and blend with a wooden spoon until you have a smooth, thick paste.
Gradually blend in the stock.
Add some seasoning, bring to the boil and simmer for several minutes, then add the lemon juice. Strain the sauce into a gravy jug. Carve the lamb across the grain, tipping any juices given out into the gravy.
Chef's Tips
For a different size joint, weigh the leg of lamb and calculate the total cooking time at 12 minutes per 450g plus 15 minutes over for medium-rare. For medium allow 15 minutes per 450g plus 20 minutes over.
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