Succulent Welsh lamb makes an ideal spring Sunday meal
At this time of year there’s nothing more reassuring that a hot, tasty meal to see you through the coldest days of spring.
Traditional roast Welsh lamb with roast potatoes and gravy is an all-time classic that ignites the taste buds with its juicy flavours and tenderness.
INGREDIENTS
Serves 8
1 Leg of Welsh lamb or best end or rump
1 onion
1 carrot
1 stick of celery
1 leek
Sprig thyme
Bay leaf
Clove of garlic
Sprig of rosemary
Lamb stock
For the potatoes
500g old potatoes
100g onions
500ml chicken or vegetable stock
30g butter, melted
Seasoning – salt & pepper
Method
- Pre-heat the oven to 200°C
- Roughly chop the vegetables and place in a roasting tin with the herbs, garlic and leg of lamb – if using a rack or rump, seal the outer surface in hot oil before placing in the roasting tray.
- Baste the leg with a little oil and season well with salt and cracked black pepper, place in the hot oven for 40 minutes until well coloured.
- Meanwhile peel and finely slice the potatoes and onion. Do not place in water or wash the potatoes after slicing. In a large bowl add salt and pepper. Place into a casserole dish arranging the top layer decoratively and barely cover with the stock, brush with the melted butter.
- Turn down the heat to 160°C. Place the leg onto the potatoes to finish roasting for a further 60 minutes or so depending on the size of the leg, allow 20 minutes per ½ kilo as a guide.
- By cooking the lamb on top of the potatoes the juices provide extra flavour and it becomes a one pot dish. If using the rump or rack adjust the cooking time accordingly to ensure the lamb is kept pink and moist. In all cases remove from the oven and wrap in foil and keep warm for at least 15 minutes before carving to allow the joint to rest.
- The roasting tray with the vegetables can be de-glazed with a little lamb stock, re-boiled and strained to give a nice roast gravy to accompany the lamb.
