Roast Leg of Lamb is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a leg of lamb that's oven-roasted and served with a thin gravy made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Leg of Lamb.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST LEG OF LAMB.
752. INGREDIENTS.—Lamb, a little salt.
Mode.—Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking. When nearly done, draw it nearer the fire to acquire a nice brown colour. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat. Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it.
Time.—A leg of lamb weighing 5 lbs., 1-1/2 hour.
Average cost, 10d. to 1s. per lb. Sufficient for 4 or 5 persons.
Seasonable from Easter to Michaelmas.
Modern Redaction
Ingredients:
1 leg of lamb
sea salt
Method:
Place the lamb on a rack in a roasting tin then transfer to an oven pre-heated to 220°C and roast, uncovered for 30 minutes. At this point, reduce the oven temperature to 160°C and continue roasting for 30 minutes per kg (for medium-done lamb).
Season the joint with a little sea salt, remove from the pan and cover with foil then rest for 15 minutes. In the meantime, pour the excess fat from the roasting tin, add lightly-salted water to the pan, bring to a boil and strain into a sauce boat.
Arrange the leg of lamb on a serving dish, pour over the gravy then serve accompanied mint sauce, a fresh salad and seasonal vegetables.
