2.25 kg leg of lamb
powdered rosemary
seasoning
200 g dripping
salt
500 ml brown stock
1 bunch watercress
75 ml mint sauce
100 ml cream
50 ml brandy
powdered rosemary
seasoning
200 g dripping
salt
500 ml brown stock
1 bunch watercress
75 ml mint sauce
100 ml cream
50 ml brandy
method
1. Bone out a 2.25 kg leg of lamb and rub powdered rosemary and seasoning into the flesh; tie into shape with string and place in a roasting tray, fat side uppermost. Coat with the dripping and place in the oven at 220°C. Reduce the temperature to 180°C after 20 minutes, allowing a total time of 1 1/2 hours and basting at regular intervals.
2. When cooked, remove the meat from the tray and stand it on a wire grid for 20 minutes. Any juices collected should be used in making the gravy.
3. Place the roasting tray on the stove and heat gently, allowing the sediment to settle.
4. Drain off surplus fat, leaving the sediment in the tray.
5. Add the brown stock and simmer gently for a few minutes.
6. Strain through a fine conical strainer into a pan, reboil, skim all traces of fat and add chopped rosemary and finished with 100 ml cream and 50 ml brandy.
7. Carve the joint across the grain, allowing either one thick or two thin slices per portion.
8. Arrange the slices of meat slightly overlapping on an oval flat dish, coat with some of the gravy and serve with the picked watercress.
9. Serve accompanied by the lightly thickened roast gravy containing chopped rosemary and finished with 100 ml cream and 50 ml brandy.
2. When cooked, remove the meat from the tray and stand it on a wire grid for 20 minutes. Any juices collected should be used in making the gravy.
3. Place the roasting tray on the stove and heat gently, allowing the sediment to settle.
4. Drain off surplus fat, leaving the sediment in the tray.
5. Add the brown stock and simmer gently for a few minutes.
6. Strain through a fine conical strainer into a pan, reboil, skim all traces of fat and add chopped rosemary and finished with 100 ml cream and 50 ml brandy.
7. Carve the joint across the grain, allowing either one thick or two thin slices per portion.
8. Arrange the slices of meat slightly overlapping on an oval flat dish, coat with some of the gravy and serve with the picked watercress.
9. Serve accompanied by the lightly thickened roast gravy containing chopped rosemary and finished with 100 ml cream and 50 ml brandy.
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