Lamb roast ideas please

[bec79]

Hi Ladies and Gents, I am looking for ideas for a lamb roast (leg). It has been a while since I have done one and I feel like doing something different.

Also, I know some of you might be shocked...but can anyone tell me how to make 'real' gravey. I have only ever used a packet mix.

[MumOfTwoBoys]

There are many ways but this how I do my lamb leg roast:

1 leg of lamb
2-3 garlic cloves

Marinade (I prefer my own, takes about 1 min to make):
2 tbsp Olive oil,
1-1 1/2 tbsp vinegar,
salt freshly ground black pepper - to taste,
1/2 tsp ground allspice -
rosemary leaves - to taste.
(the quantities are approximate, you can adjust it to taste.)

Mix all marinade ingredients and put aside. Split garlic cloves lengthwise. Use sharp knife to make incisions (~2cm deep) in the lamb leg. Stick the garlic pieces into the incisions. Now you can either use a clean plastic bag (e.g. large freezer bag) or a deep bowl: pour the marinade into the bag/bowl and put there the lamb leg. Make sure the marinade coats the leg well (I prefer the bag, this way the leg is coated better and the bag closes easily). Leave it for at least an hour or overnight (if time permits).
Roast in the oven at 160-175C (fan forced) basting occasionally for ~1.5 hours. Adjust the time depending on the oven.

[the_queen]

I once saw Jamie Oliver poke sprigs of Rosemary into the top of the leg, all over, it was not only delicious and fragrant but also beautiful to look at.


And gravy, basically you finish roasting the meat, take the meat out and put it on a plate and cover it with foil (this lets the meat rest, to ensure the juices stay in the meat when you slice it). Then with the roasting pan, the lovely yummy juices in the bottom are what you make the gravy with. Sprinkle in a little bit of cornflour, or rice flour, or sifted plain flour, some salt and pepper if you wish, and then take an egg-flip (the utensil, some call it a fish slice) and put the bottom of it flat in the roasting pan, and swirl it around. Then once it's mixed in a bit, put the roasting pan onto a stovetop element (this is why you must have a roasting pan that can go straight onto the heat) and continue stirring, adding a bit more flour every now and then until you get to the desired thickness. You can add mustard, or herbs (rosemary or mint go really well with lamb) or whole peppercorns, or white wine, or mushrooms, etc etc. Whatever kind of gravy you want, you add the desired ingredients at that point. Keep stirring continuously or it may stick to the pan (not an issue if you have a non-stick pan, but still you want to stir it a lot to avoid lumps)

Instead of flour you could use a bit of gravox but I find that makes it too gravy-y, IYKWIM.

[Nan]

I once saw Jamie Oliver poke sprigs of Rosemary into the top of the leg, all over, it was not only delicious and fragrant but also beautiful to look at.


We do this, too! It is heaps yummy. Sometimes we also make small cuts and put little bits of garlic into the meat.
No can do with the gravy, I'm afraid. Packet lady all the way! :o
Love,
Nan. xx

[RachWA]

I make gravy like my mum always did - take juices left on the bottom of the pan, place on hot oven top, sprinkle plain flour over to absorb the juices ( mix in ) do quickly so that lumps don't happen. Add water to the desired amount of gravy. I also add tomato sauce, salt and pepper and worchestire sauce. Turn down low but needs to be stir often to stop burning. More water can be added if needed.

Just add the flavours depending on the meat. ie: more tomato/worchestire for beef than lamb and chicken.

My husband argues that promite is used rather than tomato sauce - just like his mum did!