This Easy roast Lamb with wild Garlic and Rosemary is succulent, tender and full of flavour. It's the perfect choice for a stress free Easter Lunch.
Course Main Course
Keyword Easy Roast leg of lamb
Prep Time 10minutes
Cook Time 2hours
Marinating Time (minimum) 2hours
Total Time 2hours10minutes
Author Nickki Thompson
2kgLeg of Lamb, bone in
50gWild Garlic , chopped finely
2-3Stalks of Fresh Rosemary Leaves
4 Anchovy fillets
6tbspOlive or Rapeseed Oil
Zest and Juice of One Lemon
Sea salt flakes and freshly ground black pepper
A SIMPLE GRAVY:
1 1/2tbspPlain Flour
400mlLamb Stock, from a Cube
Juices from the lamb
1 tsbpRedcurrant Jelly
Salt and Pepper
Place The lamb in a large roasting dish that would fit easily in your fridge. Using a sharp knife, make slits all over the lamb.Using a high powered blender (I used my Nutri Ninja) blitz togther the wild garlic, rosemary, anchovies, lemon and oil. If the mixture is a little thick, add a bit more oil. Add salt and pepper to taste, bearing in mind that you might not need much salt because anchovies are pretty salty.
Rub the wild garlic marinade all over the lamb, rubbing it into the slits you made so the marinade penetrates the meat. Cover and leave for a minimum of two hours, or ideally overnight.
When you're ready to roast the lamb, preheat the oven to 200C/180Fan/400F.Pour a small amount of water into the roasting dish (this will stop the marinade from sticking to the bottom of the tin and burning)Cook the lamb for 1 hour 40 minutes for medium meat that will be blushing pink in the middle, or 2 hours for well done. Allow to rest for at least 30 minutes before carving.
FOR THE SIMPLE GRAVY:
Spoon the excess fat off the juices from the roasting tin, then place the roasting tin on the hob on a medium heat.
Add the flour and stir well, then gradually stir in the hot lamb stock, whisking all the time to remove any lumps. Cook for a further few minutes before adding the redcurrant jelly and taste for seasoning. Transfer into a gravy boat.