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Roast
Lamb with Rosemary and Garlic - Serves 4-6
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2.25kg/5lbs
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A
leg of Lamb
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4-5
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Cloves
garlic, peeled and cut into slivers |
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4
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Branches
fresh rosemary cut into short lengths - about 2 cm
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150ml/5fl
oz
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Red
wine
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2
tablespoons
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Redcurrant
jelly
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1.
The day before you are going to eat the lamb, make pricks all
over the surface of the meat and insert the rosemary and garlic
all over the lamb. Put in a roasting tin and cover with foil.
Put in the fridge overnight for the garlic and rosemary to permeate
the meat. |
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2.
The next day, bring the meat out of the fridge and allow to
come to room temperature. Heat the oven to 200C/400F/Gas 6 and
roast the lamb for 14 minutes/500g for rare meat, 18 minutes/500g
for medium meat or 21 minutes/500g for well-done meat. 30 minutes
before the end of the cooking time, take off the foil, mix together
the wine and redcurrant jelly and pour over the lamb. |
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3.
Take the meat out of the oven and allow the meat to rest in
a warm place, covered with foil for 10-15 minutes whilst you
make the gravy. |
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4.
Pour the winey meat juices into a saucepan. Mix 15g/˝oz cornflour
with a little water to make a paste. Pour on a small amount
of the meat juices and mix well. Pour into the pan with the
rest of the meat juices and add 300ml/˝ pint of lamb stock.
Bring to the boil, stirring all the time, and then let it simmer
for 10 minutes. |
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5.
Carve the lamb and serve with sauté potatoes, a green vegetable
and a green salad. |
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copyright
Holly Jones 2001 |
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Andrew
& Helen Tomkins - Hallsford
Farm, Hethersgill, Carlisle, Cumbria.
CA6 6JD Tel:
01228 577329 Fax: 0870 513838
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