I make - Roast Leg of Lamb

Our Easter celebration dinner.

Roast Leg of Lamb

For the seasoning rub:
6 large garlic cloves, grated
2 tbsps olive oil
4–5 stalks fresh rosemary, leaves stripped and chopped, plus extra to garnish (or 1 tsp dried)

A couple of sprigs of thyme, leaves only
1 tsp salt 

freshly ground black pepper

For the roast lamb:
1 leg of lamb (1.9-2.0 kg, bone-in)
2 large onions, roughly chopped
2 large carrots, roughly chopped
1 tbsp oil
2 cups of liquid (water, white wine or a mix)

For the gravy:

1 tbsp red currant jelly

1 cup water

1.5 tsp gravy granules (gluten free)

Remove the lamb from the fridge.

Combine all ingredients for the seasoning rub in a bowl and set aside. With a sharp paring knife, make between 30 and 50 small incisions into the flesh of the lamb. Insert the knife and twist to create a tiny pocket. They should be large enough for you to stick just your fingertip into. Work the seasoning mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created. Marinade the lamb while it gets to room temperature.

Preheat the oven to 180C. 

Mix the chopped vegetables and oil in a roasting tin and place the lamb on top. Pour in the liquid avoiding the top of the lamb as much as you can. Cover loosely with foil and place in the preheated oven. After 60 minutes, check water in the tray under the lamb, add another 250ml of water if it has all evaporated. Roast for a further 60-90 minutes uncovered until cooked to your liking. If your lamb gets dark too quickly, cover again loosely with foil. Remove the lamb from the oven and leave to rest for 10–15 minutes, with some foil on top to keep it warm.

To make the gravy, heat the same baking tray on the hob with low heat. When the juice starts to bubble, strain the veggies (or not) and put red currant jelly, water and gravy granules into the pan. Stir to melt and jelly and dissolve the granules. Taste and adjust the seasoning (more water or salt). Turn the heat off when the gravy has thickened up.

To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potato mash and fresh vegetables (boiled whole carrots and peas) for a Sunday lunch.