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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
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2012 Gale, Cengage Learning. All rights reserved.

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Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Oct 21, 2012
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