Boneless leg of lamb, around 1.8-2kg
400g of lamb shoulder, chopped into small pieces
2 large onions, sliced thinly
50g of butter
A few sprigs of rosemary and thyme
4 cloves of smoked garlic, cut into slivers
2kg of potatoes, we used Maris Piper
300g of carrots, cut these on a slant fairly thickly
1 litre of lamb or beef stock
3 tbsp of plain flour
2 tbsp of Worcestershire sauce
- First pre-heat your oven to gas mark 5 and get out 2 large roasting tins.
- Prepare the lamb leg using a sharp knife, make small pockets in the fat and flesh. Insert some rosemary, thyme and the garlic slivers into each pocket (keep one clove reserved for the potatoes)
- Pop some more thyme and rosemary inside the lamb, where the bone has been removed, season well with salt and pepper and place in a roasting tin covering tightly with foil.
- In a frying pan melt half of the butter and soften the onions, place these in the second roasting tin, then brown off the diced lamb, using the same pan and add to the onions.
- Mix the remaining garlic clove, carrots and sliced potatoes with the lamb, onions and flour, and set aside whilst you prepare the gravy.
- Still using the same frying pan add the stock, Worcestershire sauce and bring to the boil. Add the butter and stir till melted.
- Pour the gravy over the potato dish and cover with foil.
- Place both dishes in to the oven and cook for 1hr covered and then 45 minutes uncovered.
- Remove the lamb 15 minutes before you want to serve to allow it to rest. You can leave the potatoes in the oven at this point, if they are getting too crispy you can recover them with the foil to prevent further browning.
- Garnish with fresh rosemary and serve with any green vegetable of your choice (we used fine beans)