Prep: Less than 30 mins
Cook: 1 to 2 Hrs
Serves: 8
Ingredients
- 2.7kg / 6lb leg of lamb & 3 stems rosemary
- 3 to 4 garlic cloves cut into slivers
- 6 large potatoes peeled and sliced thinly & 4 onions sliced thinly
- Sea salt and 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 & salt
Method
- Preheat the oven to Gas 6.
- Using a small sharp pointed knife make a series of 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 & 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 Hrs or until the potatoes are cooked through, pressing the potatoes down into the cooking liquid every 30 mins as it cooks.
- Pour the red wine & beef stock into a sauté pan or large frying pan and set over a medium heat bring to the boil and cook for 30 to 45 mins 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.
List of all Recipes
Weeping Lamb with Boulangere Potatoes and Mint Sauce
A tasty way to cook a leg of Welsh lamb.
Content is copyright Dolwen Farm Shop, Dolwen, North Wales.