Roast leg of lamb with Lemon, Honey and Rosemary marinade

 

Marinade this over night for extra depth of flavour! Mouth-wateringly good!

Preheat the oven to 190c or 170c fan

Ingredients
1 stalk rosemary 
2.2kg leg of lamb
2 red onions 
4 carrots peeled 

4 parsnips peeled 

Marinade
2 stalks rosemary (remove leaves to use, discard stalk)
1 tsp salt
1 tsp coarse black pepper

2tbsp English mustard

4tbsp honey

2 tbsp olive oil

5 fat cloves garlic
1 unwaxed lemon
For the gravy:
1 tbsp plain flour
red wine (not essential)
500ml chicken or lamb stock

Method

If you have time prep the marinade and coat lamb overnight - if not allow to marinate as long as possible to enhance flavour.

Blitz all the marinade ingredients in a blender or food processor (should be fine in a nutribullet)

Chop carrots and parsnips into quarters

Thickly slice the onions

Cut little incisions over the lamb. Chop remaining rosemary stalks into sections and push into incisions. 

Place lamb on top of onions in the roasting dish.
Smear marinade ll over the leg of lamb. 

Cover with foil and place in fridge overnight (or for as long as you can)

Remove lamb from fridge an hour before cooking and allow to come up to room temperature
Roast (with foil on) for 1 1/2 hours, basting every 30 mins

Remove foil add carrots and parsnips round the lamb 
Return to oven for 1 hour
If happy the lamb is cooked, transfer from the oven to rest (covered in foil) for 30 mins before serving. Remove the carrots and snips to a warm serving dish and keep warm covered with foil

To make gravy:
Stir a tbsp flour into the bottom of the pan and stir round with the onions. 

Add 100ml red wine (not essential) and stir through before slowly adding 500ml lamb or chicken stock stirring thoroughly.

Push through a sieve to remove onions and keep warm until ready to eat.

Serve with roast potatoes, yorkshires, peas ......enjoy!