Hey everyone! I’ve had a couple of days off from blogging whilst I’ve enjoyed the festive season; I hope you too had a great Christmas!
I kicked off my New Years weekend with a roast dinner for my friends on Friday night. I made roast lamb with roast potatoes, homemade gravy and festive sprouts! It was so easy and so so delicious!
- Leg of lamb
- 2 tbsp Red currant jelly
- Red wine
- 4 sprigs Rosemary
- Goose fat
- Chestnuts (pre-prepared ones)
- Boiling water
Put the leg of lamb in a roasting tin (preferably in a roasting bag too), add rosemary, red currant jelly and half a glass of red wine. Put in the oven on 160°C for about 3 1/2 hours.
Peel the potatoes, dice into large roaster-shaped chunks and par boil.
Put a tablespoon of goose fat in an oven tin and put in the oven. When it’s melted, carefully add the par boiled potatoes and cook for around 40 minutes. Around half way through cooking, remove the roasters from the oven and rotate so they all cook evenly golden and crisp.
Boil the sprouts for 10 minutes and then add to a frying pan with the pancetta and chestnuts. While these cook, it’s time to make the gravy.
Take the lamb out of the roasting tin, cover with foil and let it rest. You want to have all the juiced in the roasting tin and put this on the hob with the heat low. Add about 2 tablespoons of flour and quickly mix until there are no lumps and it is thick. Now add a little boiling water until it becomes a consistency you like.
Slice the lamb, put the gravy in a boat and dish up! We drank the same red wine we used to cook the lamb in and it was beautiful!