Roast Leg of Lamb

                                                                                                              

Roast leg of lamb is a comforting, hearty, filling food which is very simple to cook.  In my opinion, the secret to a good Roast leg of lamb is juicy, sweet lamb, which is a little bit crispy on the edges, and thick, rich gravy. It is perfect for a Sunday Roast and as a main course for either dinner parties or family meals.

It is relatively easy to cook and if you are lucky enough to have leftovers you can use it the next day accompanied by a side dish, like Ratatouille. Leftover lamb can be frozen for future use.
Suitable: Gaps, Primal, Paleo, SCD, IBS (exclude garlic)

Allergies: No seeds, No eggs, No dairy


Ingredients:

Roast Lamb:

1.5 kg-3.5kg/3.3lb-7.7oz half leg of lamb

3.5kg/7.7oz whole leg of lamb
20gr/0.7oz ghee or grass-fed butter
pinch of salt

2 tsp dry herbs

3-4 sprigs of rosemary

2-3 cloves garlic
Coriander to serve
Optional: 
1 small chilli

For gravy:

300ml/0.5UK pint/0.6 US pint dry red wine

300ml/0.5UK pint/0.6 US pint meat stock

20gr/0.7oz ghee or grass-fed butter

          You will need:

            24cm/9.5 inch frying pan 

            2 wooden spoons (spatulas)

            roasting tray with grid

            sharp knife 

            2-3 big flat plates

            For freezing:

            Different sized containers

            suitable for freezers  

Preparation time:  15 min

Soaking time: 20-24 hours

Cooking time: 1.5-3.5 hours
Serves: 6-12 people
Serve: To keep the proportion of meat / proteins to be only 25% of the meal I serve it with Roast Vegetables, Roast Sweet Potatoes, Green Beans, Spinach, Broccoli, Ratatouille.

Preparation method:

Roast lamb:
Peel and chop garlic into little, thin slices

Tear rosemary roughly into smaller sprigs  
Wash and finely chop chilli

Make around 15-20 slits around 3cm/1 inch deep and 1.5cm/0.5inch wide in the lamb leg with the sharp knife

Stick salt, 1 small piece of rosemary 2-3 slices of garlic inside slits

Mix salt, dry herbs and chopped chilli on a large plate
Rub the outside of the lamb with this mixture

Pour red wine into the tray

Put lamb into the tray and leave to soak for 24 hours, turn over every 6-8 hours

Take the lamb leg from the tray

Pour stock and red wine into the tray

Put the rack in the tray and place lamb on top of the rack

Put 2 slices of butter on top of the lamb leg

Cooking method:

Gravy:

After taking the tray from the oven add butter or ghee and scrape the tray with a wooden spoon (spatula); the gravy should be ready

Cut/carve lamb into desired sized pieces and place on the plates
Pour some gravy over it
Sprinkle with chopped coriander just before serving

Put in oven for 20-30 min at 200C/390F

Take the leg of lamb out and turn it over

Reduce the oven to 170C/340F  

Every 30 min or so pour over the leg of lamb juices of the tray  

For half leg of lamb 1.5kg/3.3lb

French style Cook further for 1 hour 20 min

Greek style Cook further for 1 hour 50 min

For whole leg of lamb 3.5kg/7.7lb

French style Cook further for 2 hours 20 min

Greek style Cook further for 3 hours

Cover with foil and rest for 8-10min

General recommendation for cooking leg of lamb is:

For medium 35-40mins per 500gr/1lb of lamb meat weight

For well-done 45min per 500gr/1lb of lamb meat weight 


Roast leg of lamb with greens and sw popatoes

Tips:

1 It is very important not to overcook lamb. The times given in my recipe are for French style (medium) and Greek style (well-done). I would recommend cooking lamb French style and when you cut it decide whether is it cooked enough for you. If yes it is great, if not put it in the oven for further cooking.

2 When making gravy, if stock evaporates too much add a little bit of boiling water, let it soak for a couple of minutes (while you are cutting the lamb) and scrape  the tray with a wooden spoon (spatula)

3 If you are cooking roast vegetables at the same time put them in only for the last 45-55mins of the lamb being in the oven

4 Use a reasonable quality red wine because when you soak the lamb in the wine it gives its flavour to the meat, which can affect the quality of the taste.

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