Recipes
Date posted: 16/02/2018
Ingredients
| Ingredients for the roast lamb: | |
| Farmstead leg of lamb - boneless | 2kg |
| Sprigs of rosemary | 5 |
| Olive oil | 50ml |
| Sea salt | 10g |
| Ground black pepper | 5g |
| Everyday Favourites salted butter | 20g |
| Everyday Favourites clear blossom honey glass | 20g |
| Everyday Favourites English mustard | 50g |
| For the Bisto gravy: | |
| Boiling water | 1ltr |
| Bisto Favourites Gravy Granules | 75g |
| Sprig of rosemary | 1 |
| Redcurrant jelly | 50g |
Method
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- Preheat the oven to 200˚C.
- Score the lamb and place the sprigs of rosemary in each score.
- Drizzle over the olive oil and season with salt and pepper.
- Roast in the oven for approximately 1 hour 20 minutes, then remove from the oven.
- Mix together the butter and honey and mustard, then brush over the lamb and place back in the oven for a further 20 minutes.
- Remove the lamb from the roasting tray and place to the side to rest. Ensure you retain the meat juices.
- For the gravy, skim the fat from the surface of the juices and discard. Place the roasting tray on the stove on a high heat, add the boiling water, then whisk in the Bisto Favourites Gravy Granules. Add the rosemary and redcurrant jelly and allow to infuse, then pass the gravy through a sieve.
- Carve the lamb into portions and serve with the rosemary & redcurrant gravy and serve with a selection of seasonal vegetables.