| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | A, Year, At, Ballymaloe | 8 | servings | |
INGREDIENTS
| 1 | Leg of spring lamb | |
| Salt and freshly ground pepper | ||
| 12 | Spring onions; trimmed, up to18 | |
| 600 | ml | Lamb stock or home-made chicken stock |
| A little roux | ||
| Salt and freshly ground black pepper | ||
| Mint sauce | ||
| 1 | Sprig mint and parsley |
INSTRUCTIONS
GRAVY TO SERVE Preheat the oven to 180C/350F/gas 4. If possible, ask your butcher to remove the H-bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and pepper. Put into a roasting tin and roast in a preheated oven for about 1-11/4 hours for rare meat, 11/4-11/2 hours for medium and 11/2-2 hours for well done, depending on size. Pop in the spring onions for the last 20 minutes or so. Test the lamb with a skewer. When the lamb is cooked to your taste, remove the joint and the onions to a carving dish. Leave the meat to rest for 10 minutes before carving. Meanwhile make the gravy. Remove the fat from the juices in the roasting tin with a metal spoon and add the stock. Bring to the boil and whisk in a little roux to thicken slightly. Taste and allow to bubble up until the flavour is concentrated enough. Correct the seasoning and serve the gravy with the garnished lamb, mint sauce, spring onions and lots of crusty roast potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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