STREAMING NOW: The Delicious Miss Dahl

Roast Leg of Lamb

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe gives the traditional lamb a bit of a lift. The anchovies might seem strange in a meat dish, but they do enhance the flavour and are not at all fishy. The use of red currant jelly both sweetens and enriches the gravy - no gravy browning or stock cubes are necessary.”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle the lamb joint with malt vinegar and thoroughly dry it.
  2. Using a sharp knife, make a series of deep cuts all over the meat.
  3. Stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.
  4. Rub the olive oil all over the lamb joint.
  5. Place a roasting tin into the oven and preheat to very hot (220°C).
  6. Place the lamb joint in the roasting tin and cook for 15 minutes per pound with 15 minutes over (reduce the cooking time by 10-15 minutes if you prefer a pinker joint).
  7. About half an hour before the end of cooking, pour half the wine over the joint.
  8. Remove the lamb from the oven and put it in a warm place to set.
  9. Meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.
  10. Add the red currant jelly and stir to dissolve.
  11. Strain the juices into a pan and add some of the water you have cooked the vegetables in (thickening with cornflour- if liked) and bring to the boil.
  12. Carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: