Preparation time: 20 minutes

Cooking time: 90 minutes

Ingredients Add to Shopping List

Serves: 6 people

Add all ingredients Select All


1. Preheat the oven to 200C/400F/Gas Mark 6.

2. On a large roasting tin or deep tray arrange large chunks of the carrots, garlic and onion to form a trivet to raise the meat off the roasting tray.

3. Lay the leg of lamb on top of the vegetables. Using a sharp knife make a number of incisions to the fat of the lamb and stick sprigs of the rosemary in the fat.

4. Season lightly with a little salt and pepper and drizzle with a little oil and roast in the oven for 1-1½ hours (15 minutes per 1lb/450g for rare and 20 minutes for medium) turning over half way through.

5. Allow the meat to rest for at least 15 - 20 minutes before carving, this allows the juices to redistribute throughout the meat and therefore it will be far more tender and juicy to eat.

To make the Sauce:

1.Drain off the majority of the fat off the tray and put the tray on the stove top.  

2. Sprinkle in the flour and add tomato puree and stir with a whisk until well coloured.   

3. Gradually pour in the red wine and stock and continue to whisk until the mixture comes to the boil. 

4. Sieve into a clean saucepan to remove any impurities and Add the chopped rosemary and simmer for 4-5 minutes until reduced and thickened nicely. 

5. Adjust the seasoning and pour into a sauce boat to accompany the lamb.

Serve with some roast potatoes and seasonal vegetables.

Be the first to add a review.

Shopping List

0 View Clear