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Garlic & Rosemary Lamb in Red Wine Gravy
Garlic & Rosemary Lamb in Red Wine Gravy
Serves 8, Ready in 3 hours 10 minutes
Nailing a classic dish like this is easier than you think — plus it’s a brilliant way to feed a crowd
- Ingredients
- 2.2 kg Co-op British lamb whole leg, at room temperature
- 4 garlic cloves, halved
- 10g rosemary, picked into small sprigs, plus extra to garnish
- 2 Co-op British carrots, chopped 2 onions, quartered
- 2 celery stalks, roughly chopped 500ml lamb or beef stock, made with 1 stock cube 1kg new potatoes 1 tbsp rapeseed oil 200ml red wine
- 2 x 170g packs Co-op trimmed fine beans
- 150g Co-op British radishes, halved 1 tsp Co-op unsalted butter
- 1 tbsp chopped mint
- 1 tbsp lemon zest
- Flat leaf parsley sprigs, to garnish
- Method
- Preheat the oven to 180°C/fan 160°C/gas 4
- Put the lamb in a large roasting tin and cut eight small, deep slits into the top
- Press half a garlic clove and a sprig of rosemary into each, then season
- Scatter the carrot, onion and celery around the lamb and pour over the stock
- Put in the oven and roast for 30 mins, then a further 25 mins per 500g for medium, or 30 mins per 500g for well done
- Baste every 30 mins with the juices from the tin
- About 30 mins before the end of the lamb cooking time, put the potatoes into a roasting tin, toss in the oil, then season
- Add to the oven below the lamb and roast for 45-50 mins
- While the potatoes finish cooking, take the lamb out of the oven
- and spoon the veg and juices into a saucepan
- Cover the lamb with foil and leave to rest for 20 mins
- To make the gravy, bring the saucepan to a simmer and stir in the wine
- Cook for 10 mins, then strain through a sieve, mashing the vegetables through with the back of a spoon. Discard anything left in the sieve
- Return the gravy to the pan, season, then simmer for another 5 mins, or until reduced to your liking
- Steam the fine beans and radishes for 5 mins, then toss with the butter, mint and lemon zest
- Serve with the lamb and potatoes, garnished with parsley, with the gravy on the side
