Roast Lamb Gigot
Serves 4-6
1 leg of lamb of about 5lb or 2.25kg, bone in, trimmed and scored (see photo) Salt and freshly ground black pepper 1 teaspoon dry English mustard or strong Dijon mustard 1 onion, sliced 1 clove garlic, sliced 1 small bunch of mixed herbs -parsley, thyme or rosemary & bay leaf (see photo) 250mls port 250mls chicken stock 1 tablespoon cranberry or blackcurrant jelly
1. Preheat oven to 220C/ 425F/ GM8. 2. Season the meat with the salt, pepper and mustard. Place in a roasting tin not much larger than the joint itself and cook for 40 minutes or until the roast is well browned.
3. Turn the oven temperature down to 170C/ 325F/ GM3. Place the onion, garlic and the herbs under the lamb and pour the port and the stock over the top. Return the roast to the oven for a further 1 1/2 to 2 hours or until a skewer inserted into the heart of the meat feels hot to the touch.
4. Pour off the roasting juices into a sauce pan and rest the meat while you finish the gravy.
5. Taste the gravy. If it is weak, reduce by boiling rapidly for a couple of minutes to the desired strength and then season to taste with salt and pepper.
6. Slice the meat and serve with the gravy.
