Fragrant Easter roasted lamb leg and gravy

Name: Fragrant Easter roasted lamb leg and gravy | Asda Good Living
Total time: 2 h 10 min
Yield: 10
Cuisine: British
Ingredients: 3 Celery Stalks, roughly chopped; 1 large Onion, roughly chopped; 2 medium Carrots, roughly chopped; ½ x 20g pack Asda Rosemary; 8 dried Bay Leaves; 1 Garlic bulb, halved lengthways; 1 x quantity of bay, orange and garlic spring rub (find in related recipes); Lamb Leg (typically 2.15kg); 5 tbsp Plain Flour; 250ml Dry White Wine; 1 Chicken Stock Cube, made up to 500ml; 1 tbsp Redcurrant Jelly

The bay, orange and garlic rub takes this Easter leg of lamb to the next level.

By Asda Good Living,23rd February 2024

Cook: 2 Hours 10 Mins

Serves: 10

Price: £3.15 per serving

Nutritional Information

Each 303g serving contains

Energy
5609kj
442kcal

22%

Fat
17.6g

Med
25%

Saturates
7g

High
35%

Sugars
3.3g

Low
4%

Salt
2.21g

High
37%

of your reference intake.
Typical energy values per 100g:
1851kj/442kcal

Ingredients

3 Celery Stalks, roughly chopped

1 large Onion, roughly chopped

2 medium Carrots, roughly chopped

½ x 20g pack Asda Rosemary

8 dried Bay Leaves

1 Garlic bulb, halved lengthways

1 x quantity of bay, orange and garlic spring rub (find in related recipes)

Lamb Leg (typically 2.15kg)

5 tbsp Plain Flour

250ml Dry White Wine

1 Chicken Stock Cube, made up to 500ml

1 tbsp Redcurrant Jelly

Method

Preheat the oven to 200?C/180?C fan/gas 6. Add the celery, onion and carrots to a flameproof lipped roasting tin with the herbs and garlic.

Make the bay, orange and garlic spring rub (see X). Trim the lamb leg of excess sinew and pierce the meat with the tip of a sharp knife about 10 times all over the leg, about 1–2cm deep. Spread the rub all over the lamb pushing it into these incisions.

Place on top of the veg and herbs and roast for 1 hr 5 mins for medium rare (55°C on a meat thermometer – for accuracy test the deepest part of the lamb). For medium (60°C) add an extra 5 mins, for medium-well (65°C) another 5 mins and a further 5–10 mins for well done (70°C). Transfer the meat to a warm platter to rest, loosely covered with foil.

To make the gravy, put the roasting tin on the hob over a high heat. Add the flour and cook for 2–3 mins, stirring occasionally. Pour in the wine and bubble briskly, scraping the base of the pan, until thickened slightly. Add the chicken stock and stir again, while bringing to a boil. Strain into a large saucepan, pressing to extract the juice (discard the veg and herbs). Add 500ml water, redcurrant jelly and any resting juices from the lamb. Simmer for 5–10 mins, until thickened; season. Carve the rested lamb and serve with the gravy alongside.