Red Wine Roast Lamb

Got a leg of lamb to roast this weekend? Try this recipe, even if you aren’t a fan of red wine.

To cook your lamb leg in this way you will need a large flameproof cast iron casserole pot with a lid (a dutch oven). My pot is a 29cm (12 inch) oval shape and easily fits a 1.7kg (3.7 lbs) lamb leg.

My husband has decided that this is his latest favourite roast. I don’t mind, as it is simple to prepare and relatively quick to cook. It also gives great left-over lamb for sandwiches!

If you want to serve your lamb with roast vegetables like I have, then cook these separately.

Ingredients – easily serves 4:

• 1 tbsp oil
• 1.7kg /3.7 lbs leg of lamb, bone in
• 3 onions, sliced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 300ml/10 oz red wine (any kind)
• 2 teaspoons dried rosemary
• 1 garlic clove, crushed
• 2 tbsp plain (all purpose) flour
• your favourite roast vegetables, to serve

Method:

• Heat your oven to 200C/180C fan forced/390F.
• Put the oil in your casserole pot and place on your stovetop. Heat the oil then add the lamb to the pot. Brown the lamb over a high heat, turning regularly until browned all over. Turn off the stovetop and remove the lamb to a plate.
• Add the onions, carrot and celery to the casserole pot then place the lamb on top.
• Mix the red wine, dried rosemary and garlic in a jug and then pour over the lamb.

• Put the lid on the pot and cook the lamb in the oven for 30 minutes.
• Turn the oven down to 180C/160C fan forced/350F and cook the lamb for another 60 minutes.
• Remove the pot from the oven and place the lamb on a plate. Cover the lamb loosely with foil and leave to rest for 15-30 minutes.
• Meanwhile, place the casserole pot back on the stovetop and whisk the flour into the remaining liquid. Cook for 5 minutes, or until the gravy starts to thicken.
• Remove the carrot and celery chunks from the gravy then carefully pour into a jug.
• Carve your lamb leg and serve with roast vegetables and the gravy.
• Enjoy!

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