Equipment
Ingredients
Lamb and Potatoes
- 2200 g bone-in leg of lamb, trimmed of thick exterior fat
- 1200 g maris piper potatoes, peeled and sliced 3mm thick
- 2 brown onion, peeled and thinly sliced
- 4 garlic, cut into thin slivers
- 10 g fresh rosemary, broken into small sprigs
- 30 ml olive oil
- 400 ml chicken stock, hot
- sea salt
- black pepper
Red Wine Gravy
- 20 g plain flour
- 150 ml red wine
- 300 ml beef stock
Fresh Mint Sauce
- 30 g fresh mint leaves, finely chopped
- 15 g caster sugar
- 30 ml boiling water
- 45 ml white wine vinegar
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Position an oven rack in the lower third of the oven to comfortably accommodate the large roasting pan and the height of the lamb.
In a small bowl, prepare the mint sauce. Combine the finely chopped fresh mint leaves, caster sugar, and boiling water. Stir until the sugar dissolves completely, then stir in the white wine vinegar. Set aside at room temperature to allow the flavors to meld.
Using a chef's knife and cutting board, thinly slice the peeled potatoes and brown onions. Layer them evenly in the base of the large roasting pan. Pour the hot chicken stock over the potatoes, and season generously with sea salt and black pepper.
Place the leg of lamb on the cutting board. Using the tip of the chef's knife, make deep, narrow incisions all over the lamb. Insert a sliver of garlic and a small sprig of fresh rosemary into each incision. Rub the entire leg with olive oil, sea salt, and black pepper.
Carefully place the seasoned leg of lamb directly on top of the layered potatoes in the roasting pan.
Place the roasting pan in the oven and roast for 20 minutes at 200°C/400°F to brown the exterior. Reduce the oven temperature to 180°C/350°F and continue roasting for 1 hour and 10 minutes. Check the internal temperature with a meat thermometer; it should register 57°C/135°F for medium-rare or 60°C/140°F for medium.
Transfer the lamb to a clean cutting board and cover loosely with aluminum foil. Let the meat rest for 20 minutes. If the potatoes require more crisping, return them to the oven while the lamb rests.
To make the red wine gravy, carefully pour the liquid from the roasting pan through a fine mesh sieve into a small saucepan, skimming off any excess fat. Place the saucepan over medium heat, whisk in the plain flour, and cook for 1 minute. Gradually whisk in the red wine and beef stock. Simmer for 5 to 8 minutes until the gravy is glossy and thickens slightly.
Using a carving knife, slice the rested lamb against the grain. Serve the slices alongside the weeping potatoes, pouring the hot red wine gravy over the meat, with the fresh mint sauce served on the side.
Chef's Notes
- Resting the meat is non-negotiable; it allows the muscle fibers to relax and reabsorb juices that would otherwise bleed out onto your cutting board.
- For the best weeping potatoes, use a floury or all-purpose variety like Maris Piper or Yukon Gold. Waxy potatoes will not absorb the savory lamb juices as effectively.
- Always wash your hands and thoroughly sanitize your cutting board and knife immediately after handling raw lamb to prevent cross-contamination.
- Do not discard the fat skimmed from the pan juices; lamb fat (tallow) is an incredible flavor booster and can be kept in the fridge to roast potatoes another day.
Storage
Refrigerator: 4 days — Store lamb, potatoes, and gravy in separate airtight containers.
Freezer: 2 months — Lamb slices and gravy freeze exceptionally well; potatoes may become slightly mushy upon thawing.
Reheating: Reheat lamb gently in a 150°C/300°F oven wrapped in aluminum foil with a splash of water to prevent drying out. Reheat gravy in a saucepan over low heat.
