Roast Leg of Lamb
Roast Lamb
1x 2.5 kg Leg of Lamb (Allow to sit covered
at room temp for 30 min prior to cooking)
2 Cloves of Garlic
2 Sprigs of Rosemary
1tbls Olive Oil
Zest of 1 Lemon
Salt/ Cracked Black Pepper
Lamb Jus
50ml White Wine
½ Tsp Dijon Mustard
100ml Chicken Stock
Yorkshire Puddings
100g Plain Flour
200ml Milk
4 Eggs
1 Clove of Garlic (Finely Chopped)
1 Sprig of Rosemary Finely Chopped
1tsp Sugar
150ml Veg Oil
To Cook
Method
Yorkshire Puddings
 Preheat the Oven to 190oC
 Except the oil whisk all ingredients together. Rest for 1 hour.
 Put a tbls of oil into the Yorkshire pudding tins, place the tin in the oven for 10
min. As quickly as you can (be careful with the hot oil) remove from the oven and
½ fill the Yorkshire pudding tins with batter. Return to the oven & cook for 12-14
min until well risen & golden brown.
Lamb
 Pre heat oven to 155oC
 Heat a large frying pan, add a little oil, season the lamb with salt & pepper. Place
the lamb in the hot pan cook for a few minutes giving a nice golden brown colour
all around.
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Finely chop the garlic, rosemary, lemon zest mix with the olive oil & rub into the
lamb.
Place on a roasting tray and cover with baking parchment then tin foil seal tightly.
Roast for 2 hours remove foil & baste lamb with cooking juices, cook for 30 min
more uncovered, until the lamb has reached a core temperature of 64-66oC.
Remove from the oven baste again, Remove from the tray, wrap tightly with foil
& allow to rest for 1 hour.
Lamb Jus
 Drain al the juice from the roasting tray & place tray over a medium heat, add the
white wine, scrape the tray with a wooden spoon, reduce wine to 1/3 add mustard
stir then add stock then reduce to 1/3.