Easter Roast Lamb Recipe
Ingredients:
- # Joint of lamb (leg or shoulder)
- # salt
- # gravy from half a pint (285ml) stock or vegetable water, 1 tbsp. Flour and freshly ground black pepper
Directions:
- # Place lamb in roasting dish and lightly prick surface fat all over with fork
- # Rub fat over with salt
- # Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C
- # Transfer to hot platter, cover with foil and stand for 10-15mins
- # Make gravy by tilting roasting tin, strain off excess fat, then stir flour into remaining fruit juices
- # Brown lightly over medium heat, stirring often, then after cooling blend in stock or vegetable water
- # Stir over gentle heat till smooth; bring to boil then season the gravy with salt and pepper