3-4 lb (1.35-1.8 kg) leg (or shoulder) of lamb
1 teaspoon rosemary
1/2 teaspoon ground bay leaves
Pinch Salt and pepper
2 3/4 cups (21 fl oz) 600 ml water, to go in roasting dish
Cornflour optional
1 teaspoon rosemary
1/2 teaspoon ground bay leaves
Pinch Salt and pepper
2 3/4 cups (21 fl oz) 600 ml water, to go in roasting dish
Cornflour optional
method
1. Use a roasting dish with a rack that will sit above the water.
2. Rub the lamb all over with the rosemary, ground bay and seasoning.
3. Put it on the rack over the water, and place in a very hot oven, gas mark 7 / 425 °F / 210°C / 190°C.
4. Roast for 15 minutes to the pound (450 g) if you like the lamb pink, 18 minutes to the pound (450 g) if you like it medium, and 25 minutes to the pound (450 g) if you like it ruined!
5. Take it out of the oven. It will be lovely and crisp on the outside, moist on the inside, and the water will have made the gravy.
6. The liquid will have reduced to about half a pint (300 ml). You can thicken it with cornflour or even a gravy browning. It has the flavour of the lamb and herbs, and if you reduce it further becomes that wonderful, pure, shiny jus beloved of the French.
7. Wrap the lamb loosely in foil and leave to stand for about 15 minutes. It will slice like butter and taste wonderful.
2. Rub the lamb all over with the rosemary, ground bay and seasoning.
3. Put it on the rack over the water, and place in a very hot oven, gas mark 7 / 425 °F / 210°C / 190°C.
4. Roast for 15 minutes to the pound (450 g) if you like the lamb pink, 18 minutes to the pound (450 g) if you like it medium, and 25 minutes to the pound (450 g) if you like it ruined!
5. Take it out of the oven. It will be lovely and crisp on the outside, moist on the inside, and the water will have made the gravy.
6. The liquid will have reduced to about half a pint (300 ml). You can thicken it with cornflour or even a gravy browning. It has the flavour of the lamb and herbs, and if you reduce it further becomes that wonderful, pure, shiny jus beloved of the French.
7. Wrap the lamb loosely in foil and leave to stand for about 15 minutes. It will slice like butter and taste wonderful.
serving amount
serves four
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