A whole leg of lamb studded with garlic and rosemary, roasted until pink and rested into a naturally gluten-free mint gravy.
Prep
20 mins
Cook
1h 25m
Servings
6
Per serving
£3.25
Difficulty
medium
No flour anywhere near this one - the gravy gets its body from reduced pan juices and a knob of cold butter whisked in at the end, so it's naturally suitable for a gluten-free table.
Preheat the oven to 220C (200C fan). Using a small knife, cut slits all over the lamb and push in the garlic slivers and small sprigs of rosemary.
Rub the lamb with olive oil, then season generously with the salt and pepper.
Scatter the carrots and onions into a roasting tin as a trivet, sit the lamb on top, and roast for 20 minutes.
Turn the oven down to 180C (160C fan) and roast for a further 55-65 minutes for medium-pink, basting once or twice. Rest the lamb under foil for at least 20 minutes.
Strain the tin juices into a saucepan, pressing the vegetables to extract all the liquid, then skim off excess fat. Dissolve the stock cube in 300ml boiling water and add to the pan with the crushed garlic.
Whisk the cornflour with a splash of cold water to a smooth paste, stir into the simmering juices and cook for 2-3 minutes until glossy. Whisk in the butter, redcurrant jelly and chopped mint off the heat.
Carve the lamb and serve with the mint gravy poured over.