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Mary Berry's Roast Leg of Lamb.

Byline: with Red wine GRavy

ServeS 4-6 The perfect autumn Sunday roast - simple to make, super-delicious IngredIents? 2kg/4lb leg of lamb ? Salt and pepper ? 2 tbsp chopped fresh rosemary ? 1 tbsp plain flour ? 300ml/1/2 pint lamb or chicken stock ? 90ml/3fl oz red wine ? Mint sauce to serve ? Thyme to garnish method 1. Trim skin and any excess fat from the lamb. Score the fat (see tip, above). Insert a meat thermometer, if using, into the middle of the meat. Put the lamb, fat-side up, on a rack in a roasting tin, then rub with salt, pepper and rosemary.

2. Roast in a preheated oven at 200degC/390F/Gas 6 for 20 mins. Lower the oven to 180degC/350F/Gas 4 and roast for 20 mins per 500g (1lb) for medium-done meat, or 25 mins for well-done meat, until the meat thermometer registers 75-80degC (170-175degF), and the fat is crisp and golden.

3. Remove the lamb from the oven, cover with foil, and leave to stand for 10 mins. 4. Meanwhile, make the gravy: spoon all but 1 tbsp fat from the tin. Put the tin on the hob, add the flour, and cook, stirring, for 1 min. Pour in the stock and wine, then bring to a boil, stirring to dissolve any sediment. 5. Simmer the gravy for 3 mins, season with salt and pepper, then strain the gravy if you like.

6. Serve lamb garnished with thyme and the gravy and mint sauce.

Top tip Score the fat in a criss-cross pattern using a small, sharp knife, making sure the meat remains untouched.

yThe Mary Berry Winter Cookbook eBook (DK, PS6.99) is available to download from the iBookstore and Amazon Kindle Store
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Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Oct 21, 2012
Words:288
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