Allergy free Roast leg of lamb with all the trimmings Yum! Yum!
This is a perfect Sunday lunch I use lovely Irish Lamb and serve it with our own home-grown New potatoes and vegetables. Perfect!! could not get any fresher than this and it is not as hard as you think!!!
2.5kg Irish leg of lamb
1 onion thickly sliced
2 cloves of garlic peeled and sliced
Salt and pepper
12 new potatoes washed
For the Gravy
Juice from meat
2tbsp gluten and wheat free plain flour
400ml beef stock
2tsp chopped fresh mint
Pre- heat the oven to 170 degrees fan.
Place the onion slices into the bottom of a roasting tray and lay the leg of lamb on the onions so it is not sitting in the juices while cooking.
Put little slits into the meat and put the garlic and mint into them. Then season the lamb with salt and pepper and drizzle it with the oil then, cover it with tinfoil.
Pop it in the oven for 1hr. At this stage take it out and pour the juices into a jug and put the meat back into the oven uncovered for another 30 minutes. Take it out and let it rest for at least 20 minutes(I put the tinfoil back over it and lay 2 tea towels to keep it warm.
Put on your potatoes an vegetables.
Make the gravy put the lamb juices onto the pan add the flour, salt and pepper let it cook for5 minutes. Add the beef stock slowly whisking as you add it. When all the stock is added put in the chopped mint and let it simmer for 10 minutes. Put the gravy through a sieve pour it into a gravy bowl, carve the meat.
Lay your meat, potatoes and vegetables onto a large serving platter and place it in the middle of the table.
Let everyone help themselves Great Sunday lunch. Enjoy!!