A star rating of 4 out of 5. Take roast lamb to another level with a flavourful apricot and mint stuffing. Roast lamb recipe several pieces of string long enough to tie around the lamb, then slide them under the joint so they’re regularly spaced out.
Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it. Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. 1 hr for a 2kg leg.
As you rest the lamb, the temperature will continue to rise so don’t overcook it. Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.
RECIPE TIPSKEEP IT NEATFor a very neat finish, ask your butcher to tunnel bone the lamb. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. The results will be so tender, it will be worth the extra time. Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes. Place the lamb in a roasting tin and roast for about 20 minutes until brown.
30 minutes until brown all over. Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil.
4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board. Strain off the fat from the tin into a small bowl in order to use in the gravy. Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes. To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning.
Carve the lamb and serve with gravy and potatoes and onion. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Take a look at what’s new and get inspired. Can’t see what you’re looking for? Browse our collection of cooking guides.
Roast lamb is a great option for Sunday lunch, especially in the Spring, when the meat is at its best. One of the favourite cuts of lamb to roast is the leg, however the shoulder, loin, chump, breast, and best end of neck can also be used. 6 and place a roasting dish for the potatoes on the bottom. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves.
Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry.