Ingredients
2kg leg of lamb
2 onions
4 cloves garlic
1 lemon
Handful of rosemary
3 tbsps of olive oil
Rock salt & pepper
1kg new potatoes
Handful chopped mint
100g butter
1 litre chicken stock
1 tbsp flour
250 ml red wine
Method
Remove the lamb from the fridge and allow to get to room temperature. Peel the garlic cloves and, using a sharp knife, pierce the lamb and slide the garlic cloves in - spreading them evenly around the joint.
Peel and slice the onions into thick pieces and place in the centre of a roasting tin. In a mixing bowl grate and squeeze the lemon, add the finely chopped rosemary and olive oil, stir together. Rub the marinade all over the lamb joint. Place the lamb on top of the onions and slide the tray on to the bottom shelf of the top oven (220 degrees) to cook for 1 hour and 30 mins.
In a deep pan add the new potatoes and cover with salted water, place the pan on to the boiling plate (or use the induction zone). Once boiling, slide the pan over to the simmer plate and allow to cook for 10 minutes. Slide a sharp knife into a potato to check if cooked. Drain the water, add the butter, and mix well. Allow to cool slightly, then add the finely chopped mint and mix. Taste and, if necessary, add salt and pepper to season.
Now remove the lamb and place on a plate to relax for 20 minutes, the tray should be full of juices, put the tray onto the boiling plate and allow it to boil. Add the flour and mix well, allow the flour to cook for two minutes and then add the wine and reduce by half. Then add the chicken stock and boil until you get to a thickness of your liking, season with salt and pepper and pass through a sieve, add a nob of butter to give it a glossy shine.
To serve, slice two generous pieces of lamb off the joint, add 4-5 minted new potatoes and a generous pouring of hot gravy. We recommend some roasted vegetables as a serving suggestion.
