roast lamb and gravy

ingredients

• salt and pepper
• olive oil
• lemons, at least one
• flour
• 2.8kg lamb
• 4 garlic cloves
• or 6 anchovy fillets
• or 6cm/2½in long rosemary sprigs
• or 200g/7oz parma ham in 5mm/¼in thick and 6cm/2½in long strips
• 10-12 branches of rosemary
• 100g/3½oz freshly grated parmesan/pecorino cheese
• and 100g/3½oz fresh breadcrumbs
• or fresh parsley, mint, thyme and marjoram
• and fresh breadcrumbs,
• or 100g/3½oz black olive paste
• or 100g/3½oz pitted kalamanta olives, puréed
• or butter
• 290ml/½ pint vegetable stock
• 150ml/¼ pint red wine
• 2 tsp mustard (english or dijon)
• 1 tbsp redcurrant or cranberry jelly

instructions

1. hang or rest in a cool, dry place until its surface is dry to the touch
2. trim off and discard any excess fat
3. make incisions all over the meat creating small pockets about 2cm/1in deep
4. stuff into each incision any or either of the following:
5. a. 4 garlic cloves, slivered
6. b. 6 anchovy fillets, quartered
7. c. half a lemon, thinly sliced and in halves
8. d. sprigs of fresh rosemary, 6cm/2½in long
9. e. 200g/7oz prosciutto or parma ham, stripped 5mm/¼in thick and 6cm/2½in long
10. season the surface with freshly ground black pepper
11. heat 1 tbsp olive oil and three tablespoons of water in a flameproof heavy-duty baking pan
12. brown the lamb all over on a medium to high heat
13. allow to cool and preheat oven to 200C/400F/Gas7
14. overlap 10-12 branches of rosemary along a length of kitchen string
15. smear the lamb with any of the following:
16. a. 100g/3½oz freshly grated parmesan/pecorino cheese, mixed with
17. 100g/3½oz fresh breadcrumbs, 2 tbsp olive oil and salt & pepper
18. b. rresh chopped parsley, mint, thyme and marjoram mixed with
19. fresh breadcrumbs, grated lemon zest, oil to bind and salt and pepper
20. c. 100g/3½oz black olive paste
21. d. 100g/3½oz pitted kalamanta olives, puréed
22. e. butter
23. place it on the rosemary at one end
24. roll it up so that it's completely encased in the rosemary
25. tie the string tightly to secure the rosemary stays in place
26. return the lamb to the baking pan, and drizzle 1 tbsp olive oil and 1/2 lemon juice
27. optionally, add 1½ glasses of white wine and 1½ glasses of water
28. place in the oven to roast (15 mins per 500g/1lb2oz, plus 15 mins), turning occasionally (1h 45m)
29. remove from the oven, transfer to a warm serving platter and cover tightly with foil
30. rest for 1/3 of the cooking time (ensures a perfectly pink result) (30-35m)
31. set the roasting tin on the hob over a medium heat
32. spoon off any excess fat
33. stir 2 tsp flour into the pan juices
34. stir well until it forms a paste
35. stir in 290ml/½ pint vegetable stock
36. stir in 150ml/¼ pint red wine
37. stir in 2 tsp mustard (English or Dijon)
38. stir in 1 tbsp redcurrant or cranberry jelly
39. stir until thickened and smooth then simmer for 5 mins
40. add salt and pepper to gravy if necessary, and sieve into server
41. remove foil from the lamb and reserve the rosemary for garnish
42. steady the joint with a carving fork or large fork
43. make the first cut vertically, about halfway down the joint
44. cut until you reach the bone
45. cut slices either side of this first cut to give you neat slices of meat
46. when you have removed all the meat from the top of the leg, turn it over
47. carve horizontally from the base