£6.99
Gravy Separator
Simply pour in your meat juices or stock, leave them to settle and, once the fat has risen to the top, the cleverly designed heatproof jug will separate the fat as you pour but keep the richness and flavour! Large 1.5 litre capacity. Dishwasher safe.
Roast lemon and garlic lamb
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Nutritional Info
Calories per serving
265KCal
Ingredients
- 1kg leg of lamb (skin removed)
- 2 tbsp lemon marmalade
- zest and juice of 1 lemon
- 2 garlic cloves, chopped
- sprig of rosemary
- salt and pepper
- 600ml water
- 2 tsps finely chopped mint
- gravy powder
Cooking Instructions
- Preheat the oven to 180C, 350F, Gas Mark 4. Prepare a non-stick roasting tin with a rack for a 1kg leg of lamb (skin removed) to sit on.
- In a small bowl mix 2 tbsps lemon marmalade with the zest and juice of 1 lemon. Pour the mixture over the lamb, coating well then sprinkle with 2 chopped garlic cloves.
- Using a small knife make incisions all over the lamb and into each one push a sprig of rosemary and season with salt and pepper.
- Pour 600ml of water into the base of the roasting tin to prevent the juices from burning. Cover the lamb with foil and place in a preheated oven for 1-1 ½ hours until tender.
- When cooked strain the juices into a gravy separator. Drain off the fat and top up with more water. Thicken with a little gravy powder and finish with 2 tsps finely chopped mint.
- Serve with seasonal vegetables.
Tips
Allow the meat to rest for 10 minutes before carving to allow the meat to relax.
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