Slow Roasted Leg of Lamb with Red Wine Gravy
This has to be one of the best Sunday roasts.  This lamb is so tender and full of flavour, it is best complimented with roast potatoes, seasonal vegetables and Yorkshire puddings.  
  • Difficulty: Easy
Servings: 8 yield(s)
Prep Time: 15 mins
Cook Time: 300 mins
Total Time: 315 mins
Ingredients
  • 1 leg of lamb
  • 2 fresh rosemary sprigs
  • 6 anchovies in oil (drained & cut into 3 pieces)
  • 2 garlic cloves (peeled & cut into slivers)
  • 2 onions (peeled and cut into very thick slices)
  • sea salt & pepper (freshly ground)
    • For the gravy
  • 300 ml red wine
  • 2 tbsp red currant jelly
  • 400 ml lamb or chicken stock
  • 2 tbsp cornflour
  • sea salt & pepper (freshly ground)
Instructions
  1. Preheat the oven to 160°C/140°C Fan/Gas Mark 3. Put the lamb on a board and use the tip of a knife to make 15-20 deep holes all over it. Take sprigs of rosemary off the stalks and place in a hole with a sliver of garlic and a piece of anchovy, push it in as far as it will go. Fill all the holes like this.
  2. Put the sliced onion in a roasting tin and place the lamb on top, covering all the onion with the lamb. Season the lamb and cover the roasting tin with foil and place in the oven for 4 ½ hours.
  3. Take the lamb out of the oven and remove the foil and any excess fat. Pour in the red wine and increase the heat of the oven to 200°C/180°C/Gas Mark 6 and cook for 20 minutes. Remove the lamb from the oven and place on a warmed dish, cover with foil and a couple of tea towels and leave to rest for 20-30 minutes.
  4. Spoon off any fat from the roasting tin then put it on the hob and stir in the stock and redcurrant jelly. Bring to the boil and stir constantly. Remove from the heat and pass through a sieve into a pan. Place the pan on the hob and bring to a simmer. Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth. Stir it into the gravy and simmer for 2 minutes until the gravy thickens. Season to taste and keep on a low heat until the lamb has rested.
  5. Carve the lamb into slices and serve on warm plates with the roast potatoes, seasonal vegetables and gravy – enjoy!