SAUCE FOR LEG OF LAMB RECIPES

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BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES



Best roast leg of lamb recipe | Jamie Oliver lamb recipes image

A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.

Total Time 1 hours 35 minutes

Yield 8

Number Of Ingredients 9

2 kg leg of lamb or hogget
1 bulb of garlic
½ a bunch of fresh rosemary
1.5 kg potatoes
1 lemon
olive oil
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar

Steps:

    1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
    3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
    4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
    5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
    6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
    7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
    8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
    9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
    10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

Nutrition Facts : Calories 307 calories, FatContent 13.1 g fat, SaturatedFatContent 4.5 g saturated fat, ProteinContent 23.7 g protein, CarbohydrateContent 24.9 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.8 g salt, FiberContent 1.9 g fibre

LEG OF LAMB WITH AMAZING GRAVY | LAMB RECIPES | JAMIE OLIVER



Leg of lamb with amazing gravy | Lamb recipes | Jamie Oliver image

If you’re looking for a celebratory treat of a dish, this is it. And you can’t have good old lamb roast without mint sauce and epic gravy – dead easy, but so bloody tasty. It’s got to be the perfect Easter lunch.

Total Time 2 hours 45 minutes

Yield 8

Number Of Ingredients 16

2.5-3 kg leg of lamb
4 red onions
2 bulbs of garlic
100 g unsalted butter (at room temperature)
½ a bunch of fresh thyme
½ a bunch of fresh rosemary
3 tablespoons plain flour
port
1 litre hot organic chicken stock
1 celeriac
1 kg potatoes
extra virgin olive oil
1 whole nutmeg for grating
1 big bunch of fresh mint
2 tablespoons red wine vinegar
1 tablespoon soft brown sugar

Steps:

    1. Preheat the oven to 220ºC/425ºC/gas 7.
    2. Using a sharp knife or a clean Stanley knife, score the lamb all over, ½cm apart and 3mm deep – this gives it the most amazing, gnarly, crispy surface and a blushing centre.
    3. Make the herby butter by putting the butter into a blender, pick in the thyme and rosemary, season well, then whiz to combine. Pop it into a bowl and set aside.
    4. Halve the unpeeled onions, separate and bash the unpeeled garlic cloves, then arrange in a large roasting tray.
    5. 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.
    6. Meanwhile, peel and chop the celeriac into 3cm chunks, and peel and chop the potatoes into 2cm chunks.
    7. Cook the celeriac 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 a good lug 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.
    8. 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, then squash the rest of the onions into the tray.
    9. Stir in the flour, a lug 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.
    10. 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 dig in!

Nutrition Facts : Calories 535 calories, FatContent 26.6 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 34.8 g protein, CarbohydrateContent 35.7 g carbohydrate, SugarContent 8.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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