Roast Leg of Lamb Recipe
Description:
This recipe elevates the traditional roast lamb by incorporating anchovies for a unique flavor boost. Don’t be deterred by the idea of anchovies in a meat dish; they enhance the taste without adding a fishy flavor. Additionally, the red currant jelly adds sweetness and richness to the gravy, eliminating the need for gravy browning or stock cubes.
Recipe Details:
- Cook Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Servings: 6
- Calories per Serving: 733
- Rating: ★★★★☆ (4 out of 5)
Ingredients:
- 2 pounds leg of lamb
- Malt vinegar
- 1 garlic clove
- Fresh rosemary
- 2 anchovy fillets
- Olive oil
- 1 cup red wine
- 1 tablespoon red currant jelly
Nutritional Information per Serving:
- Calories: 733
- Fat: 47.4g
- Saturated Fat: 19.7g
- Cholesterol: 224.5mg
- Sodium: 241.3mg
- Carbohydrates: 2.8g
- Fiber: 0g
- Sugar: 1.4g
- Protein: 62.4g
Keywords: Meat, European, Weeknight, Roast, Oven, < 4 Hours
Recipe Instructions:
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Preparation: Start by sprinkling the lamb joint with malt vinegar, ensuring it’s evenly coated, then thoroughly dry it with paper towels.
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Seasoning: Using a sharp knife, make a series of deep cuts all over the meat. These cuts will serve as pockets for the flavorful ingredients.
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Stuffing: Stuff each cut with a slice of garlic, a couple of rosemary leaves, and a sliver of anchovy. Ensure these are pushed deep into the meat to infuse flavor throughout.
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Coating: Rub olive oil all over the lamb joint, ensuring it’s well coated. This will help seal in the flavors and keep the meat moist during roasting.
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Preheating: Preheat the oven to a very hot temperature (220°C) and place a roasting tin inside to heat up.
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Roasting: Once the oven is preheated, place the lamb joint in the hot roasting tin and cook for 15 minutes per pound, plus an additional 15 minutes. Adjust the cooking time if you prefer a pinker joint, reducing it by 10-15 minutes.
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Wine Infusion: About half an hour before the end of cooking, pour half of the red wine over the joint. This will add depth of flavor and moisture to the meat.
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Resting: Remove the lamb from the oven and transfer it to a warm place to rest. Resting allows the juices to redistribute throughout the meat, ensuring it stays juicy and tender.
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Gravy Preparation: While the lamb is resting, deglaze the roasting tin with the remaining red wine, scraping up any browned bits with a metal spoon to incorporate all the flavorful meat juices.
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Adding Jelly: Add the red currant jelly to the roasting tin and stir until it’s dissolved into the wine and meat juices, creating a rich and flavorful gravy base.
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Thickening: Strain the gravy into a pan, adding some of the water used to cook the vegetables if needed. If you prefer a thicker gravy, you can thicken it with cornflour, stirring until it reaches your desired consistency.
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Serving: Carve the rested lamb into thick slices and serve with accompaniments such as new potatoes, vichy carrots, and peas. Drizzle the lamb with mint sauce and serve alongside the flavorful gravy.
Enjoy this elevated roast leg of lamb, packed with flavor and perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family! 🍖🌿
