Easter Recipe


Lemon & Rosemary Roast Leg of Lamb A wonderful tasty roast for Easter


Ingredients


1.3kg / 3lb lean whole or carvery lamb leg joint


45ml / 3tbsp fresh rosemary leaves


Grated zest of 2 lemons


Salt and freshly milled black pepper Juice of 2 lemons 15ml/1tbsp olive oil


For the Lemon and White Wine Gravy


:25g/1oz plain flour


150ml / ¼ pint dry white wine


450ml / ¾ pint good, hot lamb stock


Method


Preheat the oven to Gas mark 4-5, 180-190°C, 350- 375°F.


In a small bowl mix together the rosemary and lemon zest.


Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and push the rosemary mixture into the slits.


Transfer the joint to a metal rack in a large non-stick roasting tin, spoon over the lemon juice. Drizzle with olive oil and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.


Remove the joint from the oven, loosely cover with foil and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little wine and stir again, scraping the base of the pan to release any rich lamb sediment.


Add the remaining wine, stock and any meat juices from the lamb. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving.


Serve the lamb with seasonal vegetables and the gravy


For more recipes see www.simplybeefandlamb.co.uk


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LOOE NEWS MARCH APRIL 2018 27


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