Roast leg of lamb with vegetables

Roast leg of lamb with vegetables

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2kg leg of lamb
1 large garlic clove, peeled and sliced
salt and freshly ground pepper
olive oil
6 small large potatoes
750g pumpkin, (optional)

Gravy:

Quantity Ingredient
1 tablespoon plain flour
1 cup stock or vegetable water

Method

  1. Preheat the oven to 220°C. Wipe the lamb clean and trim off the excess fat. Cut 6–8 small incisions in the lamb with a pointed knife and insert the slivers of garlic. Rub the lamb generously with the salt and pepper before putting into a baking dish and drizzle with oil. Sear in the oven for 20 minutes. Meanwhile, peel the potatoes and pumpkin, if using, and cut into chunks.
  2. After 20 minutes, remove from the oven and baste well with the drippings. Place the vegetables around the meat and season with salt. Reduce the oven temperature to 180°C and cook for a further 1 1/4–1 1/2 hours, basting the lamb every 20–30 minutes and turning the vegetables. When cooked, place lamb on a serving platter. Cover loosely with foil and rest in a warm place for 15 minutes. Return the vegetables to the oven, increase the heat to 200°C and cook until golden and tender.
  3. Gravy: Drain off all but 1 tablespoon of fat from the juices in the dish. Add flour and stir over a moderate heat until well browned. Add stock or vegetable water and stir until mixture boils. Lower the heat and simmer gently, stirring occasionally, until it thickens. Strain into a gravy boat or jug.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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