Slow-Roasted Lamb Leg with Plum & Rosemary Glaze
Serves 6-8 people
Slow-roasted lamb leg finished with Barker’s Plum & Rosemary Glaze for a rich, fruity flavour. A simple roast lamb recipe made for sharing.
By Gretchen Lowe
Ingredients
Lamb
- 1.5-2kg Lamb leg, bone in
- Sea salt and black pepper
- 1 head garlic, cut in half
- 2 red onions, quartered
- 4 sprigs rosemary
- 1/2 cup Barker's Plum & Rosemary Lamb Glaze
- 2 tbsp cornflour (for gravy)
Sticky baby carrots
- 500g baby carrots
- 4 Tbsp Barker's Plum & Rosemary Lamb Glaze
- 2 Tbsp olive oil
- Sea salt
Rosemary, mint & pistachio salsa verde
- 1 cup fresh mint leaves
- 2 Tbsp rosemary leaves
- Pistachios, roughly chopped
- 1/2 cup olive oil
- 2 Tbsp Lemon juice
- Sea salt
Method
- Preheat oven to 150°C fan bake. Season the lamb and place in a roasting dish with the garlic, onions and rosemary.
- Pour over the stock, cover tightly with foil and roast for 4 hours.
- After 4 hours, increase the oven to 200°C fanbake. Remove the foil and brush the lamb generously with Barker’s Plum & Rosemary Lamb Glaze. Roast for a further 20 minutes, until golden and sticky.
- Transfer to a board, cover loosely with foil and rest for 15 minutes before carving.
- Meanwhile, toss the carrots with the Barker’s Plum & Rosemary Lamb Glaze, olive oil and salt. Roast at 200°C fan bake for 25 - 30 minutes, until tender and caramelised.
- For the salsa verde, finely chop the mint and rosemary and mix with the pistachios, olive oil and lemon juice. Season with salt.
- For the gravy, strain the roasting juices into a saucepan and skim off the excess fat.
- Simmer for 10 minutes until slightly reduced and concentrated, add cornflour mixed with 3 tbsp cold water and cook another 5 minutes until thick. Check seasoning and strain through a sieve.
- Serve the lamb with the sticky baby carrots, salsa verde and lamb gravy.
