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Ingredients
500g lamb boneless shoulder, trimmed of excess fat, meat cubed
2tbsp plain flour
2 tbsp olive oil
small knob butter
2 medium carrots, diced
7 new potatoes, diced
1 large onion, chopped
1tbsp tomato purée
salt
ground black pepper
lamb stock
sprig rosemary
Method
1. Preheat the oven to 180C.
2. Put the cubes of lamb in a plastic bag with the with salt, freshly ground black pepper, flour and give the bag a good shake. that the meat becomes well coated with the flour.
3. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Transfer to a casserole dish and set aside.
4. Add the onion to the pan with another tablespoon of oil if needed, and fry over a medium-high heat for 5 minutes, or until just starting to brown, then the tomato purée and keep stirring for about 30 seconds. Pour in a little of the stock and scrape the bottom of the pan to deglaze it. Slowly add the rest of the stock, stirring all the time.
5. Pour this into the casserole dish along with the carrots, potato and herb sprigs. Cover and bake in the oven for 1 1/2 hours or until tender. Taste and adjust seasoning as needed.
6. Remove from the oven and check the seasoning. Serve with some vegetables, or mashed potatoes, if you like.
Ingredients
2.3 kg leg of lamb, on the bone
2 large garlic cloves
5 stalks fresh rosemary, plus extra for garnish
salt
ground black pepper
Method
1.Remove the lamb from the fridge and allow it to get to room temperature.Preheat the oven to 150C .
2.Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter.
3.Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the peeled garlic into a bowl . Season with salt and freshly ground black pepper and rub all over the meat.
4.Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done. If you have a meat thermometer (see right) 85C mean joint is cooked.
5.At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.
6.To serve, slice the lamb and pour over the gravy. and serve with the roast potatoes, mint sauce and some seasonal vegetables,for a Sunday lunch.
***Roast a leg of lamb for 20 minutes per 500g , plus 10 minutes more. Allow it to rest for a good 15 minutes before serving to ensure the juices redistribute, making a perfect roast.***
