Low and slow leg of lamb with red wine gravy and mint sauce
(1)
8 hours 20 min
A succulent leg of lamb that when cooked low and slow all day just falls off the bone, using the juices to make a gravy. It is also a good way of using up any left over veg.
59 people made this
Ingredients
Serves: 8
- 1 onion, chopped
- 2 parsnips, chopped
- 2 carrots, chopped
- 4 sticks celery, chopped
- 5 cloves garlic, chopped
- 1 (1.5kg) whole leg of lamb
- 2 teaspoons mixed herbs
- 250ml red wine
- 250ml vegetable or lamb stock
- 2 tablespoons cornflour
- Bisto® lamb gravy mix (optional)
- 2 mint leaves, chopped
- 8 tablespoons vinegar
Method
Prep:20min ›
Cook:8hr ›
Ready in:8hr20min
- Preheat the oven to 80 C / Gas 1/4.
- Place the chopped vegetables into the base of a roasting tin. Place the lamb on top and rub with the mixed herbs. Pour over the red wine and stock and cover tightly in foil.
- Bake in the preheated oven all day, 7 to 8 hours until tender. Take out of the oven about one hour before serving and leave to rest.
- Drain all juices in to a frying pan making sure you get all juices from veg (I use a masher to squeeze juices through a colander). Place over a medium heat and sift in the cornflour and whisk. If you want more gravy I added more water and lamb gravy mix until I got desired amount of gravy adding more red wine as required but be warned the gravy is very rich so you don't need much. Simmer until thickened, whisking constantly.
- Mix the chopped mint leaves and vinegar leaving to stand for a 10 to 15 minutes to blend flavours.
- Carve the lamb and serve with vegetables, gravy and the mint sauce.
Tip
I serve mine with steamed new potato, veg and stuffing however works with roast potatoes. Don't for get the mint sauce.
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Reviews & ratings
Average global rating:
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Reviews in English (1)
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I have been playing with my recipe today it works well with any lamb we used shanks today I have also used shoulder... I also put a few mint leaves in the gravy... You can experiment to get your flavours the key here is Low and Slow.. - 15 Apr 2016