Pierna de cordero cocinada a fuego lento

Ingredientes

• 1.8-2.2 Kg Leg of Lamb (if using frozen defrost overnight.)
• 2 Carrots
• 2 Onions
• 1 Garlic Bulb
• 4 tbsp olive oil
• 1000 ml Lamb Stock
• 3 sprigs Rosemary
• Salt and Pepper
• 3 tbsp Chutney (Or something similar)
• 3 tbsp Plain Flour ((add more or less for desired consistency))

Preparación

1. 1

   Vegetables: For best results keep 1.8-2.2 Kg Leg of Lamb out of the fridge for about an hour before cooking. Preheat oven to 150°C fan / 170°C / 325°F / Gas Mark 3. In a roasting tin place2 Onions, chopped into rings2 Carrots roughly chopped3 sprigs Rosemary1 Garlic Bulb split into cloves

2. 2

   Lamb: Place lamb on top of veg rub both sides with 4 tbsp olive oil. Generously season with Salt and Pepper. Leave the leg of lamb fat side up.

3. 3

   Stock: Pour 1000 ml Lamb Stock in around, but not over the top of the lamb leg.

4. 4

   Roast: Cover the roasting tin well with foil to keep the moisture in during cooking. Place in the oven at 150°C fan / 170°C / 325°F / Gas Mark 3 for 3 hr 00 min for 0.8-1.4kg half leg of lamb3 hr 30 min for 1.5-1.7kg leg of lamb4 hr 15 min for 1.8-2.2kg leg of lamb4 hr 45 min for 2.25-2.90kg leg of lamb5hr 15 min for 3-3.5kg leg of lamb

5. 5

   Glaze: Remove from oven and take the foil off (keep aside to reuse later).Add your choice of 3 tbsp Chutney to glaze the leg of lamb or leave it as it is.

6. 6

   Brown: Place back in the oven for another 30-45 minutes, to brown,

7. 7

   Rest: Remove from oven and transfer the leg of lamb to the saved foil, wrap and leave to rest whilst you prepare the gravyEven if not making a gravy, it is really important to allow the lamb to rest for at least 30 minutes, before pulling it apart, this allows the juices to settle for tender soft meat.

8. 8

   --- Gravy ---

9. 9

   Mash the garlic, onion, carrots, and stock together. Use a spoon to try and remove any excess fat sitting at the top of the stock.

10. 10

    Strain the remaining vegetable lumps out with a sieve into a saucepan. Bring the liquid to a boil.

11. 11

    Thicken: Mix 3 tbsp Plain Flour with equal amount of cold water to form a smooth lump-free paste. Add bit by bit to saucepan whilst boiling until at desired consistency.

12. 12

    Serve: Ready to serve!