Marcus Wareing SLOW-ROAST LEG OF LAMB AND FRESH MINT SAUCE

You really shouldn’t rush the cooking of a whole leg of lamb, and the secret to getting tender meat that’s infused with plenty of flavour is to baste it frequently.

SERVES 6. PREPARATION TIME 15 MINUTES. COOKING TIME 3 HOURS 45 MINUTES ✶✶2 large onions, quartered ✶✶ 1 leg of lamb, approx. 1.8kg ✶✶ 3 garlic cloves, peeled ✶✶2tbsp chopped rosemary ✶✶ 1tbsp thyme leaves ✶✶Grated zest of 1 lemon ✶✶2tsp sweet paprika ✶✶ 1tbsp sea salt ✶✶ 3tbsp olive oil ✶✶250ml (9floz) sweet sherry FOR THE MINT SAUCE ✶✶2tsp caster sugar ✶✶½tsp ground cumin ✶✶6tbsp white wine vinegar ✶✶4tbsp finely chopped mint 1. This recipe makes its own delicious gravy, too, and it is perfect for a big meal with friends and family. 2. Heat the oven to 160°C/140°C fan/320°F/gas 3. 3. Put the onions in the bottom of a large deep-sided casserole or roasting tray if you don’t have a casserole big enough to fit the leg of lamb in. Sit the lamb on top of the onions. 4. Blend together the garlic, rosemary, thyme, lemon zest,…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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