Roasted leg of lamb with cranberry
| Serves: | 4 |
Ingredients
- carrots, glazed, to serve
- roast potatoes, to serve
- 1 tbsp brown sugar
- 2 tbsp red wine vinegar
- a big bunch fresh mint
- 2 bay leaves
- 250 ml water
- 2 x 340 ml chicken stock, heated
- 1/2 cup cranberry jelly
- 3 tbsp flour
- a small bunch fresh rosemary, finely chopped
- a small bunch fresh thyme, finely chopped
- 100 g unsalted butter at room temperature
- 2 garlic cloves, unpeeled
- 4 red onions, halved, skins on
- 1 leg of lamb
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 220º°C.
- For the herb butter, place the butter into a bowl with the thyme and rosemary. Season, and mix well.
- Crush the unpeeled garlic cloves, then arrange them in a large roasting tray with the onion halves.
- Set aside half a red onion to make the mint sauce, and squash the rest of the onions into the tray.
- Using a sharp knife, score the lamb all over, 1/2 cm apart and 3 mm deep.
- Spread the herb butter over the lamb and place it on top of the garlic and onion.
- Roast in the oven for 10 minutes for every 450 g, plus 20 minutes at the end.
- Once the lamb is cooked, allow it to rest for at least 10 minutes while you make the gravy.
- Mix the flour, cranberry jelly, chicken stock, water and bay leaves in a pot, then place on a high heat to allow the gravy to reduce, stirring continuously. Pass through a sieve and keep hot until needed.
- For the mint sauce, remove the skin from the reserved onion, chop it finely with the mint, then mix with the red wine vinegar and brown sugar in a bowl.
- Serve the lamb with the mint sauce, roasted potatoes, glazed carrots and cranberry gravy.
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