Fresh lamb meat should be pink to pale red with firm, white fat. When buying lamb select lamb that has marbling (veins or specks of fat that run through the meat); the fat will keep the meat moist during cooking and contribute to the flavor and tenderness.
Leg of lamb is delicious roasted (on the bone or boneless) or grilled. It is a lean, tender cut, so it is best when cooked rare to medium-rare, although there are people who appreciate it cooked a bit further, particularly the shank end.
In any event, one of the great things about this cut is that, because of its irregular shape, different portions will cook to different levels of doneness, so in the end, there will be some part of it that will please everyone.
FOR A GREAT TASTING, EASY TO COOK RECIPE, PLEASE SEE BELOW!
ROAST LAMB WITH GARLIC AND ROSEMARY
INGREDIENTS
• 1 leg of lamb, boned and rolled
• Cooking oil
• Sea salt
• Cracked black pepper
• Rosemary 3 large sprigs
• Garlic x 4 cloves
• Chicken stock ½ pint
• 25g plain flour
• Red wine - optional
METHOD
1. Prepare the lamb by making small incisions in the skin and filling with thin slices of peeled garlic and sprigs of rosemary
2. Rub the joint all over with oil, sea salt and cracked black pepper. Preheat the oven 200’c/ 400’F or gas mark 6
3. Heat a roasting tray on the hob and pan fry the joint on a medium heat until golden all over
4. Place in the hot oven, basting from time to time, cooking the meat as you like it: Medium rare – 15 minutes per 450g plus 15 minutes Medium – 20 minutes per 450g plus 20 minutes Well done – 25-30 minutes per 450g plus 25-30 minutes
5. Once roasted, remove from the oven and leave to rest for 15 minutes before carving.
Gravy1. While the lamb is resting, make the gravy by pouring away any fat from the tray, leaving the cooking residue. Pour this into a pan
2. Add a tablespoon of plain flour into the pan and cook gently on top of the stove
3. Add the chicken stock slowly incorporating the flour and pan juices
4. Cook on a simmer allowing the stock to reduce by a third
5. For an extra rich gravy add a good splash of red wine and reduce again
6. The lamb is now ready to serve with delicious minty new potatoes.