Slow roast leg of Lamb

                                                      SLOW ROAST LEG OF LAMB

This recipe is absolutely delicious I cooked this for my family and friends and had a fantastic response from them, well worth the effort for special people. Served with roast potatoes, veg with rich lamb gravy.

For Lynne and Gary Hope you enjoy, will put the Cauliflower cheese on later x

Ingredients

1 x 2kg Leg Lamb

10 x Garlic cloves peeled and left whole

2 x Red onions quartered

5 x Large Carrots peeled and chopped into large chuncks

500ml x Lamb stock

500ml x Beer

10 x black pepper corns

Handful of fresh rosemary or to your taste

Place the Lamb in a deep roasting tin or oven dish add the rest of the ingredients cover with cling film and leave in the fridge to marinate for 12-24 hours turning half way through marinating process.

Remove the cling film, cover the lamb with strong aluminium foil making sure the edges are well sealed Cook in a pre-heated oven 150c/Gas mark 2 for 7 hours.

Remove the lamb and carrots cover and put to one side.

Pour the rest of the ingredients and marinade through a strainer or sieve into a large jug or pan reserve the marinade liquid for the Gravy and discard the rest. If there is more than 600ml of marinade liquid reduce it by boiling it down.

To make the Gravy

50g x Plain flour

50g x Butter

600ml x Marinade liquid

2 x Lamb stock cubes

Salt and pepper to taste

Melt the butter over a low heat stir in the flour and cook for 1 minute, Take the pan off the heat and gradually add the marinade liquid and stock cubes stirring continuously. Return to the heat stirring using a hand whisk until thickened and bubbling, season with salt and pepper simmer on a low heat for 10 minutes. Remove the Lamb from the bone into good size chunks. Put the Lamb and carrots into an oven proof dish, Pour half the gravy over the lamb and cover with foil. (Reserve the rest of the gravy to serve with your meal).

 Put the lamb back in the oven for the last twenty minutes while cooking your roast potatoes.

                                                                           ROAST POTATOES

1.5kg (3lb) x Potatoes (for roasting) King Edwards or Desiree peeled and cut into even large even size pieces

Goose fat, dripping or lard

Salt to taste

Pre-heat the oven to 220c/Gas 7. Place the potatoes in cold water bring to the boil, turn down heat and simmer for around 10 minutes until the outsides have just softened. Drain and return to the pan for a minute or two to dry out. Fluff the outside of the potatoes by gently shaking the pan.

Pre-heat a roasting tin with ½ inch of goose fat/dripping or lard until just smoking, carefully tip the potatoes into the fat basting thoroughly. Roast the potatoes for 40 minutes. Pour off most of the fat turn potatoes and season well with salt return to the oven for 20 minutes until golden brown.