James Martin’s Roast Leg of Lamb is a hearty meal featuring tender lamb with hay and lavender, accompanied by mint jelly, dauphinoise potatoes, and flavorful gravy, and is ready in 2 hours – an excellent meal!
Try More James Martin Recipes:
- James Martin Chilli Con Carne
- James Martin Mushroom Stroganoff
- James Martin Pulled Pork Jacket Potatoes
💗 You’ll Love This Roast Leg Of Lamb Recipe:
- Minty Freshness: A refreshing mint jelly adds a zesty twist.
- Effortless Elegance: Simple steps yield an impressive, flavorful dish.
- Irresistible Gravy: A savory drizzle completes this culinary symphony.
❓ What Is James Martin’s Roast Leg Of Lamb Recipe?
Roast Leg of Lamb by James Martin is an excellent dish that combines the flavors of juicy lamb with those of lavender and hay, served with fresh mint jelly, it provides a delightful balance of flavors and textures.
🥩 James Martin Roast Leg Of Lamb Ingredients
- 1 leg lamb
- 1 small bunch lavender
- Hay to cover the roasting tray
- 25ml vegetable oil
- Salt and pepper
For the mint jelly:
- 1 small bunch mint
- 50g caster sugar
- 100ml white wine vinegar
- 4 gelatine leaves
To serve:
- Dauphinoise potatoes
- Gravy
👩🍳How To Make James Martin Roast Leg Of Lamb
- Adjust the oven temperature to 180 degrees Celsius.
- Layer hay and lavender in a large roasting tin, place the lamb on top, coat with oil, season with salt and pepper, and roast in the oven for 2 hours.
- In a saucepan, melt the sugar, salt, and vinegar to form the jelly.
- Combine the gelatine and mint in a saucepan after soaking it in cold water for one minute; drain excess water. Cool completely before pouring onto a tray.
- Place a tablespoon of potatoes on a plate, top with sliced lamb, and then drizzle with gravy and jelly.
💭 Recipe Tips
- Flavorful Roast: Infuse lavender and hay for a unique taste.
- Minty Kick: Elevate with homemade mint jelly.
- Temperature Mastery: Roast at 180°C for succulent perfection.
- Gravy Finale: Drizzle savory gravy for an irresistible finish.
🥗 What Goes Well With Roast Leg Of Lamb?
You can’t go wrong with roast leg of lamb with herby roasted Jersey Royals, zesty spring greens, peas with pancetta, roast courgettes with lemon, and Dijon mustard glazed carrots.
🎚 How To Store Leftovers Roast Leg Of Lamb?
- In The Fridge: You may keep the leftover roast leg of lamb in the fridge for 3 to 4 days if you place it sealed container.
- In The Freezer: The leftover roast leg of lamb can be frozen for 2 to 3 months if wrapped tightly in foil and then placed in a freezer bag. Allow to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Roast Leg Of Lamb?
- Oven: Bring the oven temperature up to 350 degrees Fahrenheit then transfer roast leg of lamb to an oven-safe dish and heat for about 30 minutes.
- Microwave: Set roast leg of lamb in a microwave-safe dish and heat for 2 minutes on high, until heated.
FAQs
What is the best cut of lamb leg?
The best cut of lamb leg is the hind shank, offering a balance of tenderness and flavor for succulent roasts.
Should I sear a roast leg of lamb before roasting?
Yes, searing a roast leg of lamb before roasting enhances flavor and texture. Season and sear, especially the fat side, for optimal results.
Should I prepare roast leg of lamb night before?
Yes, preparing roast leg of lamb the night before is recommended, allowing flavors to meld during an 8-hour or overnight marination.
Why is my roast leg of lamb tough?
Overcooking or inadequate moisture during cooking can lead to a tough roast leg of lamb as the meat may become dried out.
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James Martin Roast Leg Of Lamb Nutrition Facts
Amount Per Serving
- Calories 219
- Total Fat 14g
- Saturated Fat 5.9g
- Cholesterol 79mg
- Sodium 56mg
- Potassium 266.1mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 22g
James Martin Roast Leg Of Lamb
Description
James Martin’s Roast Leg of Lamb is a hearty meal featuring tender lamb with hay and lavender, accompanied by mint jelly, dauphinoise potatoes, and flavorful gravy, and is ready in 2 hours – an excellent meal!
Ingredients
For the mint jelly:
To serve:
Instructions
- Adjust the oven temperature to 180 degrees Celsius.
- Layer hay and lavender in a large roasting tin, place the lamb on top, coat with oil, season with salt and pepper, and roast in the oven for 2 hours.
- In a saucepan, melt the sugar, salt, and vinegar to form the jelly.
- Combine the gelatine and mint in a saucepan after soaking it in cold water for one minute; drain excess water. Cool completely before pouring onto a tray.
- Place a tablespoon of potatoes on a plate, top with sliced lamb, and then drizzle with gravy and jelly.
Notes
- Flavorful Roast: Infuse lavender and hay for a unique taste.
Minty Kick: Elevate with homemade mint jelly.
Temperature Mastery: Roast at 180°C for succulent perfection.
Gravy Finale: Drizzle savory gravy for an irresistible finish.