A lovely twist to an Easter roast. I’ve made a beautiful rub with lemon, rosemary, garlic and capers which works brilliantly with the rich lamb.
INGREDIENTS
1 leg of Lamb⠀
4 onions peeled⠀
⠀
Rub⠀
Zest of 1 lemon ⠀
Juice 1/2 lemon⠀
1 tablespoon olive oils⠀
2 cloves crushed garlic ⠀
A handful of finely chopped rosemary ⠀
1 tablespoon drained chopped capers⠀
Salt & Pepper ⠀
⠀
Gravy⠀
1 onion finely chopped ⠀
2 teaspoons flour ⠀
2 teaspoons soy sauce ⠀
2 teaspoons Worcester sauce ⠀
2 teaspoons balsamic vinegar ⠀
100ml red wine ⠀
Vegetable cooking water ⠀
⠀
METHOD
⠀
Mix the rub together and coat the entire lamb with the mixture. Season with plenty of Salt & Pepper.⠀
Place on the onions and roast in a pre-heated oven of 200 degrees. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.⠀Rest for 30 minutes.
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