Slow roasted leg of lamb

Name: Slow roasted leg of lamb | Asda Good Living
Total time: 12 h 15 min
Yield: 6
Cuisine: British
Ingredients: 600ml red wine; 100ml gin (optional); 2 bay leaves; 2 sprigs rosemary, plus extra to garnish; 2 tbsp olive oil; 1 shallot, chopped; 1 carrot, sliced; 1 leg of lamb (about 1.75kg); 2 tbsp redcurrant jelly; 1 lamb stock cube (or beef stock cube); 1 tbsp cornflour; Green beans, to serve; Baby carrots, to serve; Baby courgettes, to serve

This dish is perfect for relaxed entertaining because it’s slow cooked

By Asda Good Living,21st September 2015

(22 votes)

Cook: 12 Hours 15 Mins

Serves: 6

Price: £1.90 per serving

Nutritional Information

Each 176g serving contains

Energy
1503kj
359kcal

18%

Fat
12g

Med
18%

Saturates
4.0g

Med
20%

Sugars
5.7g

Med
6%

Salt
0.71g

Med
12%

of your reference intake.
Typical energy values per 100g:
854kj/204kcal

Ingredients

600ml red wine

100ml gin (optional)

2 bay leaves

2 sprigs rosemary, plus extra to garnish

2 tbsp olive oil

1 shallot, chopped

1 carrot, sliced

1 leg of lamb (about 1.75kg)

2 tbsp redcurrant jelly

1 lamb stock cube (or beef stock cube)

1 tbsp cornflour

Green beans, to serve

Baby carrots, to serve

Baby courgettes, to serve

Method

Put the red wine, gin (if using), bay leaves, rosemary, olive oil, shallot and carrot in a saucepan. Heat slowly until boiling, then simmer, uncovered, for 20 minutes. Leave to cool completely and strain.

Put the lamb in a large non-metallic dish or freezer bag and pour over the marinade. Cover with cling film or seal the bag and chill overnight, turning the lamb occasionally.

Pre-heat the oven to 160C/140C Fan/Gas 3. Put the lamb and marinade in a roasting tin. Cover loosely with foil and just seal the foil at the edges of the tin. Cook for 2 hours, then remove foil and cook for a further 30 minutes.

When cooked, strain the marinade and juices into a measuring jug – you need 425ml. Leave the lamb to rest for 15 minutes.

Pour the marinade into a saucepan and add the redcurrant jelly and crumbled stock cube. Heat slowly, stirring occasionally, until simmering. Mix the cornflour with a little cold water until smooth, then add to the pan, stirring all the time. Simmer for a further 1 minute. Carve the lamb and serve with the redcurrant jelly sauce.

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