Everyone loves a classic lamb roast recipe, but these days people chop and change the classic recipes around to make them all snazzy and end up losing the traditional taste that we all know and love in the process. So here at BigRoast.com we’ve decided to share a recipe that we think produces one of best roast lambs you’ll ever taste! This recipe serves four.
What you need:
1.6kg leg of lamb
3 garlic cloves, halved
2 tbs fresh rosemary leaves
60ml olive oil
1kg chat potatoes, halved
300g frozen baby peas
2 tbs shredded fresh mint
2 tbs plain flour
375ml chicken stock
125ml dry white wine
What you do:
1. Preheat oven to 200°C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over one tablespoon of oil. Season with salt and pepper and roast in oven for 15 minutes.
2. Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking.
3. Cook peas in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and return to pan then add the butter and mint and toss to combine.
4. Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl and cover with foil to keep warm.
5. For the gravy, place the roasting pan over high heat. Add the flour and cook stirring for one minute or until the mixture bubbles. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens.
6. Thickly slice the lamb across the grain and serve with potato, peas and gravy.