INGREDIENTS

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.
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