Classic Roast a Leg of Lamb.

You are hard pressed to find a nicer thing than a good piece of spring lamb. Locally produced and made with its own gravy and roasted vegetables. This is a classic way to roast a leg of lamb and I think it is the best.

1 Leg of lamb
Rosemary sprigs
2 or 3 Garlic cloves.
50g/2oz Butter
Salt and pepper
Glass of red wine
Glass of white wine
2tdsp of plane flour

Now the first thing you are going to have to decide is do you want your lamb on or of the bone. Here there is no right or wrong, on the bone is easier to carve later but on the bone gives a better flavour. I personally would go for on the bone, unless I was doing it for a banquet at work then I would go for off the bone .

Now all depending on the size of the leg of lamb will depend on how long you want to cook it and how you like your lamb. Personally I like mine very pink but not every one does. You are supposed to roast the leg of lamb for 25 minuets per 1kg or 11 minuets per 1lb at 220°c, 425°f or gas mark 7. And I do not have a problem with that but if it was me I would roast it a lot longer and lower temperature. This is all dependant on the time that you have but the long and lower the roast the more tender the meat.

Take your roasting tin and heat on a burner on the stove top and then take your leg of lamb and seal it on all sides. By this I mean put it in the pan and stat to cook the out side of the lamb. Then remove the lamb and place on a chopping broad and the roasting tin from the stove and put then in the oven.

Now season your lamb with salt and pepper. Then take a sharp knife and make small incisions at regular intervals all over the surface of the lamb. Now take the garlic and the rosemary and start to place a small piece in to the land. This is called studding the lamb and the herbs and garlic cook with the lamb and impart a lovely aromatic flavour as it roasts. Then place it in the roasting tin and cook till you have it as you like it.

Now just as you have finished cooking your lamb take it out of the roasting pan and let it rest. By letting it rest you give a little time for the meat to relax after it has come out of the oven. Then start straining away some of the fat but not all. Then place the roasting pan back on the stove top and heat. Take a little plane flour and add it to the fat to make a roux. Cook the roux till it starts to go brown. Then add a glass of white wine and a glass of red wine. Let that reduce and add some water and cook till you get a consistency that you like.

Then simply carve and serve you lamb with the rich gravy. A perfect dish simple and classic to be enjoyed.