Ingredients
- 1 whole leg of lamb (2-2.5kg)
- Sea salt
- Black pepper
- 2 tbsp beef gravy granules
- Zest of 1 lemon
- Cracked black pepper, to finish
- Handful chives, sliced
- Pinch of thyme leaves
- Start with the leg of lamb; preheat your oven to 150 degrees, line a baking tray with tinfoil. Season the meat with salt and pepper before placing on the baking tray and covering in another layer of tinfoil.
- Place in the oven and cook for three hours at 150 degrees, until the meat is just starting to soften.
- At this point remove the tinfoil lid and strain the lamb juices and fat into a separate saucepan. Return the lamb to the oven and increase the heat to 220 degrees. Roast for a further 30 minutes until the skin and fat go crispy and golden brown.
- To glaze the lamb, add the gravy granules to the lamb juices and bring the mix to the boil. Reduce over a high heat until it becomes very thick, then pour or brush over the lamb leg, creating a shiny glaze.
- Finish the lamb by covering it with lemon zest, cracked black pepper, chives and thyme.
