INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 394.2mg
Potassium: 103.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2.2g