1.8 kg (4 lb) leg of lamb
1 garlic clove, slivered
25 g (1 oz) butter, melted
salt and freshly ground black pepper
5 ml (1 tsp) flour
75 ml (3 fl oz) oil
1 large carrot, scraped
sprig of thyme or rosemary
300 ml (10 fl oz) dry cider
1 medium-sized onion, peeled
5 ml (1 tsp) cornflour
150 ml (5 fl oz) thick cream
15 ml (1 tbsp) freshly chopped parsley
1 garlic clove, slivered
25 g (1 oz) butter, melted
salt and freshly ground black pepper
5 ml (1 tsp) flour
75 ml (3 fl oz) oil
1 large carrot, scraped
sprig of thyme or rosemary
300 ml (10 fl oz) dry cider
1 medium-sized onion, peeled
5 ml (1 tsp) cornflour
150 ml (5 fl oz) thick cream
15 ml (1 tbsp) freshly chopped parsley
method
1. Remove the lamb from the refrigerator about 2 hours before you intend to roast it. Heat the oven to 200°C (400°F) gas 6. With a sharp knife make slits in the leg and insert the garlic slivers into the slits. Brush the leg with butter and season with salt and pepper to taste. Sprinkle the leg with flour.
2. Heat the oil in a roasting tin and add the lamb. Brown the leg on all sides for 10 minutes. Add the carrot and sprig of thyme or rosemary to the tin.
3. Transfer the lamb to the oven and roast for 30 minutes, then reduce the temperature to 180°C (350°F) gas 4. Remove the tin from the oven and add 150 ml (5 fl oz) cider to the tin. Baste the lamb with the cider, then add the whole peeled onion and return to the oven for 45 - 60 minutes depending on how you want the meat cooked.
4. Remove the lamb from the oven, transfer to a heated serving dish and leave in a warm place to settle.
5. Remove and discard the carrot, onion and herb sprig and add the remaining cider to the tin. Place tin over a high heat and boil down for 3 minutes. Mix the cornflour with 30 ml (2 tbsp) water and add to the reduced sauce. Bring back to the boil and simmer, stirring, for 2 minutes. Remove the tin from the heat and stir in cream. Reheat gently.
6. Carve the lamb and arrange the slices on the serving dish. Pour a little of the sauce over the slices and sprinkle with parsley. Serve the rest of the sauce separately.
2. Heat the oil in a roasting tin and add the lamb. Brown the leg on all sides for 10 minutes. Add the carrot and sprig of thyme or rosemary to the tin.
3. Transfer the lamb to the oven and roast for 30 minutes, then reduce the temperature to 180°C (350°F) gas 4. Remove the tin from the oven and add 150 ml (5 fl oz) cider to the tin. Baste the lamb with the cider, then add the whole peeled onion and return to the oven for 45 - 60 minutes depending on how you want the meat cooked.
4. Remove the lamb from the oven, transfer to a heated serving dish and leave in a warm place to settle.
5. Remove and discard the carrot, onion and herb sprig and add the remaining cider to the tin. Place tin over a high heat and boil down for 3 minutes. Mix the cornflour with 30 ml (2 tbsp) water and add to the reduced sauce. Bring back to the boil and simmer, stirring, for 2 minutes. Remove the tin from the heat and stir in cream. Reheat gently.
6. Carve the lamb and arrange the slices on the serving dish. Pour a little of the sauce over the slices and sprinkle with parsley. Serve the rest of the sauce separately.
serving amount
serves 6 - 8
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