Mother's Day roast leg of lamb

    Mother's Day roast leg of lamb

    17saves
    2hr20min


    8 people made this

    About this recipe: Mother's Day is the time where we‘re even more grateful for the women in our lives. Whether it’s our mothers, grandmothers or mother in laws, why not try something different this year than the usual chocolates with a card? Peter Gordon was joined by ex-England international rugby star Will Greenwood, to show him how to prepare a delicious roast leg of lamb meal with all the trimmings on behalf of Will and his children, to allow his wife to enjoy a relaxing Mother’s Day.

    Ingredients
    Serves: 6 

    • 1 (2–2.5kg) leg of lamb
    • 1 large red onion, peeled and chopped
    • 4 cloves garlic, peeled and chopped (optional)
    • 2 (10cm) stalks rosemary leaves
    • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
    • 2 tablespoons olive oil
    • salt and pepper to taste
    • 4 medium parsnips peeled, topped and tailed, cut into chunks
    • 1 bunch baby carrots, scrubbed
    • 800g mashing potatoes, peeled and cut in half
    • 100ml double cream
    • 60g butter
    • 1 medium head broccoli, cut into large florets
    • 150g frozen peas
    • 1 small handful mint leaves, torn
    • 1 1/2 tablespoons plain flour

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Preheat the oven to 190 C / Gas 5. Place the lamb in a roasting dish and poke a thin small knife into it in about 20 places.
    2. In a bowl, mix the onion, garlic, rosemary, thyme and olive oil with some salt and pepper and rub this all over the lamb.
    3. Leave for 20 minutes, then rub it in again and place in the centre of the oven.
    4. Roast for an hour. Turn the lamb over and add the parsnips to the roasting dish along with half a tea cup of hot water.
    5. Roast for 45 minutes, basting the lamb with the pan juices a couple of times.
    6. Turn the lamb over again and add the baby carrots. Return to the oven.
    7. It will be cooked medium (which is lovely for leg of lamb) in another 20-40 minutes.
    8. Boil the potatoes in lightly salted water.
    9. Remove the lamb from the roasting dish and place in a dish loosely covered with foil and rest in a warm place for 20 minutes.
    10. Drain the potatoes into a colander, then using the pot they were cooked in bring the cream and all but 1 tablespoon of the butter to the boil. Return the potatoes to the pot and mash them with salt and pepper, keep a lid on the pot to keep warm.
    11. Bring another pot of lightly salted water to the boil and add the broccoli. Bring back to the boil and add the peas. Bring back to the boil and cook 2 minutes. Drain, reserving the liquid, then toss with the reserved butter and mint and keep warm.
    12. If you can place the vegetable roasting dish on the hob then remove the vegetables. If not, pour the roasting juices into a saucepan.
    13. Place over a moderate heat, add the flour and stir to make a paste, then slowly add the juices from the leg of lamb and as much liquid from the vegetables to make a gravy. Taste for seasoning.

    Tip

    To serve: simply carve the lamb and arrange on warmed plates with vegetables, mash and gravy.

    How to roast lamb

    Watch our video to see how easy it is to roast lamb to perfection. Watch now!

    See it on my blog

    Watch our video

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