Roast leg of Lamb and Veges.

5. Jun, 2015

This is Maya's all time favourite! I swear she can eat a whole leg of lamb by herself! I will make it for you the day you get home Maya, but here is the recipe in the event that you cannot wait until July!!

I used a 2kg leg of lamb and it fed 9 people with leftovers.

I used cut pieces of butternut, sweet potatoe, regular potatoe and onion. These veges work well together as they bake evenly and at the same time.

For the lamb wash and dry the leg. Place on a large piece of foil on a baking tray. Make slits all over (on both sides) and stuff with slices of garlic and cubes of butter. Rub the whole leg with salt, pepper, thyme and olive oil. (you could do this the night before and leave the leg in the fridge until you are ready to cook it). Take a whole bulb of garlic, slice off the top and cover with olive oil and salt. You will bake this with the lamb and when the garlic is roasted it will be used in the gravy. Wrap the lamb and garlic tightly in the foil and place in the oven at 180deg celcius. Cook for half an hour, remove from oven, gently open the top of the foil and pour out the juices into a pot. Remove the foil and return to the oven. The garlic should be cooked so remove and squeeze each clove into the pot ready to make the gravy. I cook the lamb for about 40 minutes per kilo. So for the 2kg lamb I cooked it for an hour and a half in total. Remove from oven and cover with foil to stand for at least 15 minutes before slicing. Don't worry if the lamb is'nt cooked to your preference. If it's too rare just slice completely and return to the oven until it is cooked through. It does dry out a bit but I add the gravy to the whole pan of lamb so each piece is coated in gravy. 

And this is how I make my gravy! Place the pot with the juices and garlic on the stove on medium heat. You can add red wine if you like the taste. I use lamb stock as I do not like wine. Dissolve some cornflour or flour in a little water and add to pot. This will thicken the gravy. Add salt and pepper and thyme to taste. Finish with a blob of butter, Add gravy to the sliced lamb.

For the veges I add salt, pepper, thyme or rosemary and olive oil. Toss together and spread veges on a tray. Bake at 180deg celcius for an hour.