Mary's perfectly simple Roast Lamb

Choosing the lamb

British lamb has the great advantage of being one of the most free-range options available, as sheep in the UK are predominantly reared outside where they can roam and eat grass. While NZ lamb may provide an out of season option, there is no doubt in my mind that the quality and value of British lamb from late March onwards is second to none. The leg is not the cheapest cut, but it has a celebratory feel, is easy to cook and has enough meat on it to serve a small gathering.

Spring Lamb

The first lambs of the year that are ready for our table are known as spring lambs and are usually those born in January, but they may or may not be ready for the Easter weekend depending on when the holiday falls. Generally still in short supply, if you decide to treat yourself (this is not the cheapest option), it’s worth ordering from a good butcher, in advance. Otherwise buy the best you can manage from a reputable supplier. I’d avoid frozen if possible, particularly with the leg, as I always feel that it loses some of its structure in the process, although for slower cooked dishes this is less of an issue. Supermarket lamb can also be very good, and look out for any sign that it is organic, or pasture-fed for extra quality.

Weigh your meat

The easiest way to guarantee a perfect result every time is to weigh your meat and follow the cooking times below for Medium Rare (my preferred option) or rare (which is significantly pinker on the inside).

The three essential stages of cooking

1.     Start your lamb at a very hot temperature of about 220°C for 20 mins (under 2kg) or 30 mins (over 2kg). Make sure the oven is properly pre-heated and that your meat is at room temperature.

2.     Turn the oven down to 160°C then proceed as follows:

Medium Rare: 15 mins per 500g (under 2kg) or 12 mins per 500g (over 2kg). 

You can also check that it is 60°C in the middle on a meat thermometer though I rarely bother.

Rare: 10 mins per 500g (under 2kg), or 9 mins per 500g (over 2kg). 

It should be 50°C in the middle if using a meat thermometer.

3.     Rest the meat for about 15 (under 2kg) or 20 mins (over 2kg). Do not skip this stage!

Please note I have not given temperatures for very well cooked lamb with no pink in the middle but if you are required to do this, you can add 5 mins per 500g to the cooking time to reach a temperature of 70°C in the middle.

How to rest the meat

The act of resting the meat is extremely important as it increases the ability of the outer layers to hold their juices and allow them to settle back into the meat. It will also help if you’ve slightly overcooked or undercooked the meat and even out any inconsistencies. The result is juicy, tender lamb that is perfectly cooked all the way through.

Some people turn the oven off and open the door – leaving the meat to rest inside it – but I find this very impractical if continuing to crisp up my roast potatoes, so I usually remove the meat to a wooden board, cover it loosely in foil and place a clean tea towel over the top. Then I trickle any gathered juices back into the roasting dish, that I am using to make the gravy.

Mary's recipe

Ingredients

• 1 leg of good quality lamb (Size matters, see cooking times above!)
• 2 garlic cloves, peeled and sliced into small matchsticks
• 2 garlic cloves whole, skins on
• A few sprigs of Rosemary and/or Thyme
• 1 large or 2 small red onions cut into wedges
• 1 stick celery cut into 2cm lengths
• 2 or 3 more garlic cloves in their skins
• 6 cherry tomatoes – can leave on the vine
• 500ml lamb stock – fresh or made up from a cube
• 1 glass red wine
• Maldon Salt
• Olive oil

Method

• With a small sharp knife make deepish cuts all over the lamb – top and bottom
• Squash a sliver of garlic and a sprig of rosemary or thyme into each cut
• Drizzle a small amount of olive oil over the top of the meat and sprinkle liberally with Maldon salt or similar (not table salt)
• Put all the vegetables into a large, shallow roasting tin, including the unpeeled garlic and any leftover herbs.
• Add half the glass of red wine and a little water or lamb stock – just enough to cover the vegetables.
• Pop the leg of lamb on top and cook uncovered for 20 or 30 minutes at 220°C (See above for cooking times)
• Turn the oven down to 160 °C
• Cook according to cooking times and temperatures above, uncovered, basting occasionally
• Remove the lamb to a board and leave to rest for 15 or 20 mins (see above.)

To make the gravy (while the meat is resting)

I like an elegant, silky gravy rather than anything too thick, with the focus on the flavours of the meat, but if you want a thicker gravy, you can add a little more flour to the pan before adding the wine, or thicken with a little cornflour and cold water, but be careful to cook the flour down really well to avoid any floury flavours in the finished gravy.

Method:

• Put the whole roasting tray with all its vegetables onto a large hob and simmer, squashing all the veg as you go.
• Add a scant teaspoon of plain flour and stir in until completely combined
• Add the rest of the glass of red wine to the pan and stir continuously. Simmer for a few minutes to remove the alcohol.
• Add rest of lamb stock slowly, still stirring continuously until smooth.
• Pour the whole mixture through a sieve into a clean pan and discard all the vegetables, herbs, tomato stalks etc. Add any meat juices that have gathered on the carving board and simmer or boil to reduce to desired consistency.

Serve With

A leg of lamb is perfect with potatoes any way – roast, mashed or boiled and served with seasonal vegetables. I usually go for something green, alongside some carrots, but occasionally go rogue with French Peas and Ratatouille. (Recipes on request!)