The juices from the slowly roasting leg of lamb drip into potatoes and onions to create a hearty dinner for eight, served with rich red wine gravy and sharp mint sauce.
- 2.7kg/6lb leg of lamb
- 3 stems rosemary
- 3-4 garlic cloves, cut into slivers
- 6 large potatoes, peeled and sliced thinly
- 4 onions, sliced thinly
- sea salt and freshly ground black pepper
- 25g/1oz butter, plus a little extra for the gravy
- 500ml/18fl oz chicken stock
- 1 bottle (750ml/26fl oz) good red wine
- 1 litre/1¾ pints beef stock
- 75ml/3fl oz malt vinegar
- 1 pinch caster sugar
- 1 large bunch mint leaves, finely chopped
- Preheat the oven to 200C/400F/Gas 6.
- Using a small sharp pointed knife, make a series of small deep slits about 4cm/1½in apart all over the leg of lamb. Into each cut insert a sliver of garlic and a small sprig of rosemary, pressing them right down inside.
- Drizzle with the olive oil and a good sprinkling of salt, then set aside while you build the potato dish.
- Layer the potatoes and onions in a large ovenproof tray, seasoning each layer with salt and black pepper, and finishing with a layer of potatoes.
- Dot with butter, then pour over the stock and press down lightly.
- Put the roasting dish into the bottom of the oven, and place the lamb on a small wire rack on the oven rack directly above the potatoes (so that any juices from the lamb will ‘weep’ onto the potatoes below).
- Leave to roast for 1½ hours, or until the potatoes are cooked through, pressing the potatoes down into the cooking liquid every 30 minutes as it cooks.
- Pour the red wine and beef stock into a sauté pan or large frying pan and set over a medium heat, bring to the boil and cook for 30-45 minutes, or until reduced to a quarter of the original volume and is thickened to make a glossy gravy.
- Add a little knob of butter and check the seasoning.
- Remove the lamb from the oven when cooked to your liking and let it rest for 15 minutes before carving.
- Meanwhile heat the malt vinegar, sugar and a pinch of salt in a clean pan until just simmering, then add the mint and stir until wilted.
- To serve, carve the lamb and serve with the potatoes, gravy and mint sauce.