With rich flavours and tender meat, this dish will be perfect for your next dinner party.
Ingredients
- 1.8-2.2 Kg Leg of Lamb if using frozen defrost overnight.
- 2 carrots (chopped large chunks)
- 2 onions cut into large rings
- 1 bulb of Garlic (separate all cloves, peel, and crush with the side of a knife).
- 4 tbsp olive oil
- 1ltr vegetable stock
- 4 sprigs of fresh rosemary
- 3 tbsp chutney (This is Optional)
- 1/3 cup red wine
- 2 tbsp Blackcurrent jam
- 3 tbsp Plain Flour
Instructions
Roast
- Allow the lamb to come to room temperature. Preheat oven to 150c fan forced
- In a roasting dish add carrots, onions, garlic and rosemary and drizzle with olive oil. Pour in the stock.
- Rub the lamb with a generous amount of salt, pepper and extra olive oil. Place the lamb leg on top of the veg, outer thigh facing up.
- Cover the dish with foil, place in the oven for 4 hr 15 minutes.
- Remove from oven and take the foil off. (keep the foil) If you are using chutney gently brush it all over the lamb. Pour in the red wine avoid pouring on the lamb and place it back into the oven for 45 minutes.
- Remove from the oven and place the lamb on the saved foil, wrap and leave to rest.
- Complete the gravy steps.
- Remove the foil and use two forks to gently pull apart the lamb.
- Serve with a generous drizzle of gravy
- Enjoy!
- Mash the garlic, onion, carrots and stock together and try and remove any excess fat sitting at the top of the stock with a spoon.
- Mix flour with 5tbsp warm water to form a smooth paste.
- Pour the remaining mix through a strainer into a saucepan, discard what is left in the strainer, add in the blackberry jam and bring the gravy to a boil.
- Slowly add the paste until the gravy reaches desired consistency.
Gravy
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