Roast Lamb
Ingredients:
1 leg of lamb, about 1.7kg
1 teaspoon salt
½ teaspoon garlic salt
¼ teaspoon coarse ground pepper
1 tablespoon oregano
Juice from 1 lemon
60g butter
Method:
Using the carving fork, make holes all over the leg of lamb.
Combine the salt, garlic salt, pepper and oregano and use this mixture to sprinkle all over the lamb.
Squeeze the lemon juice over the entire lamb and rub in the spice mixture.
Cover the lamb with butter and place in a roasting tin with a little water.
Cook in a moderate oven, 180oC/350oC for about 2 – 2 ½ hours.
Baste the lamb every 30 minutes with the pan juices.
If the pan is drying out keep adding some water and scrap the sides of the pan to enhance the juice.
Turn the leg of lamb over half way through cooking to ensure that both sides are well browned.
Once the leg is cooked, take out of the oven and place on a carving dish and let it rest.
To make the gravy:
You can strain the juices and remove any fat, leaving you with only the meat juices.
You can make up some gravy with gravox and corn flour.
To 1 cup of water add two teaspoons of gravox and one teaspoon of cornflour.
Blend and add to the meat juices, together with any other that may have run from the leg of lamb while resting.
Stir constantly over a low heat until it thickens.
Alternatively:
You can make conventional gravy, by removing most of the fat, but leaving about 1 tablespoon of fat as well as the meat juices.
Add 1 tablespoon of flour and cook gently over the stove.
When it starts to thicken, add water and stir with a whisk to make sure it does not go lumpy.
To serve:
Slice the lamb, serve with roast potatoes, gravy and mint sauce together with a choice of the following vegetables:
Roast pumpkin, roast parsnip, roast sweet potato, cauliflower cheese, peas, honey carrots, broccoli, Brussels sprouts etc.
