Perfect slow roast leg of lamb

I made a video (below) with Mumsnet a short while back, it was an Easter recipe in partnership with to Lidl. They sent me the recipe beforehand; it described a 5 hour roasting with garlic and rosemary (fine) then a final hour with a mango chutney glaze! Strange, I thought. And went down to film. Wow. What a completely genius touch the chutney is! Seriously, I was skeptical but willing when I went down, but having seen the results on the filming day and since made the dish at home, it is now my favourite Sunday roast of choice. The family love it too.

What you see above is a half leg – great for a small family (but no leftovers). Mango isn’t a natural choice to complement the trad Sunday roast flavours – gravy, roasties etc. But it totally works. Something magical happens: it gives a sticky and sweet glaze that works with the lamb so well.

The meat just falls away from the bone – so tender. I always prefer slow cooked lamb to pink lamb anyway, so this is the perfect way to serve lamb for me. So easy, just prep and let the slow cooking do the work.

Oh – I should say, it’s nice to be back after a bit of a break. Things have been hectic around here, but I am really enjoying getting back into my cooking swing! : )

Makes: enough for 3/4 people (half a leg)

Takes: 5 1/2 hours

Ingredients:

  • Half a leg (or a full leg) of lamb
  • Fresh rosemary (several stalks)
  • 3-6 cloves of garlic, cut into slim spikes
  • Salt and pepper
  • Olive oil
  • Few tablespoons of mango chutney
  • 300ml water

Instructions:

  1. Preheat oven to 140-150C. (Depending on how ferocious your oven is)
  2. Cut slits into the lamb.
  3. Rub oil over lamb.
  4. Poke garlic into slits.
  5. Sprinkle chopped fresh rosemary over slits.
  6. Season with salt and pepper.
  7. Pour water into large roasting tin. Pop lamb in and cover with foil. Roast for 4 hours, basting half way through. If the liquid is going low, top up with some boiling water. Just enough for the lamb to sit in it and then make gravy with!
  8. For last hour, cover with chutney and roast for another hour, uncovered. Watch it as it can colour too quickly.
  9. Let it rest for up to an hour, covered. Use juices for gravy.
  10. Serve with Sunday roast veggies.

 

 

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