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Ingredientes
- 1 x Leg of spring lamb Salt and freshly grnd pepper
- 12 x Spring onions, trimmed, up to18
- 600 ml Lamb stock or possibly home-made chicken stock A little roux Salt and freshly grnd black pepper Mint sauce
- 1 sprg mint and parsley
Direcciones
- Preheat the oven to 180C/350F/gas 4.
- If possible, ask your butcher to remove the H-bone from the top of the leg of lamb so which it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and pepper. Put into a roasting tin and roast in a preheated oven for about 1-11/4 hrs for rare meat, 11/4-11/2 hrs for medium and 11/2-2 hrs for well done, depending on size. Pop in the spring onions for the last 20 min or possibly so.
- Test the lamb with a skewer. When the lamb is cooked to your taste, remove the joint and the onions to a carving dish. Leave the meat to rest for 10 min before carving.
- Meanwhile make the gravy. Remove the fat from the juices in the roasting tin with a metal spoon and add in the stock. Bring to the boil and whisk in a little roux to thicken slightly. Taste and allow to bubble up till the flavour is concentrated sufficient. Correct the seasoning and serve the gravy with the garnished lamb, mint sauce, spring onions and lots of crusty roast potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 8 servings | |
| Calories 7 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 61mg | 2% |
| Total Carbs 1.61g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.5g | 0% |
| Protein 0.4g | 1% |
