Slow roasted leg of lamb2013-02-06
- Servings : 8
- Cook Time : 2:35 h
- Ready In : 2:35 h
Introducing our slow roasted leg of lamb with parsnip and carrot mash, perfect with your very own mint sauce!
- 2.5-3 kg leg of lamb
- 4 red onions
- 2 bulbs of garlic
- FOR THE HERB BUTTER
- 100 g unsalted butter (at room temperature)
- ½ a bunch of fresh thyme
- ½ a bunch of fresh rosemary
- FOR THE GRAVY
- 3 tablespoons plain flour
- 1 litre hot chicken stock
- PARSNIP AND CARROT MASH
- 3 medium parsnips and 2 medium carrots
- 1 kg potatoes
- extra virgin olive oil
- 1 whole nutmeg , for grating
- YOUR VERY OWN MINT SAUCE
- 1 big bunch of fresh mint
- 2 tablespoons red wine vinegar
- 1 tablespoon soft brown sugar
Preheat the oven to 220ºC/425ºC/gas 7.
Using a sharp knife, score the lamb all over, ½cm apart and 3mm deep – this gives it the most amazing, crispy surface.
Make the herb butter by putting the butter into a blender, put in the thyme and rosemary, season well, then whiz to combine. Pop it into a bowl and set aside.
Halve the unpeeled onions, separate and bash the unpeeled garlic cloves, then arrange in a large roasting tray.
Spread the herby butter all over the lamb, then pop the meat on top of the veg. Roast in the oven for 10 minutes for every 450g, plus 20 minutes at the end, for blushing meat.
Meanwhile, peel and chop the parsnip and carrots into 3cm chunks, and peel and chop the potatoes into 2cm chunks.
Cook the root vegetables and potatoes in a pan of boiling salted water for 15 to 20 minutes, or until soft. Drain, allow to steam dry, then mash with some of extra virgin olive oil (or butter if you prefer), and season well with a little grated nutmeg and some sea salt and black pepper.
When the lamb is cooked, allow it to rest for at least 10 minutes, while you make the gravy. Set aside half a red onion to make the mint sauce. Mash the rest of the onion for the gravy.
Stir in the flour, a good splash of port and the stock, then place over a high heat to allow the gravy to reduce, stirring continuously. Pass through a sieve and keep hot until needed.
Pick and finely chop the mint. Pop the reserved onion half out of its skin and finely chopping it with the mint, then mix them together in a bowl with the vinegar and sugar.
Take everything to the table, and enjoy.
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