Slow Roasted Leg of Lamb with Charred Leeks, Roasted Veg and Redcurrant Gravy - Aga Recipe

When you think of spring and Easter time, you can’t help but think of spring lamb.

One of the joys of Aga cooking and cast iron cooking is the ability to cook low and slow, locking in lots of moisture resulting in beautifully tender meat that’s full of flavour. The oven capacity and temperature flexibility across ovens and hob allow you to sear, roast, slow cook, simmer and char all at once, locking in all that delicious flavour for a mouth-watering lunch that will delight the whole family.

Our slow roasted leg of lamb recipe is perfect for Easter Sunday lunch and makes the most of all the lovely flavours this season has to offer.

 
 

Ingredients:

  • Choose a quality leg of lamb, pink in colour with a nice thin layer of white fat. A leg with the bone still in will give the best flavour and will retain moisture well. A leg weighing approx 2kg will serve 5-6 people.

  • We chose to accompany our lamb with roasted potatoes, parsnips and carrots with charred leeks. We also chopped up some onion, carrots and garlic to roast with the meat for the stock base

  • Garlic, fresh rosemary and seasoning for the lamb

  • Oil and honey for the roasted veg

  • Redcurrant jelly, 2 tablespoons of flour and stock for the gravy - a dash of red wine is also good.

Method:

1. Season well and score the meat, inserting slices of garlic and sprigs of rosemary. Add chopped onion, and veg to the pan along with the joint of meat.
2. Put into the roasting oven (electrickit set to 220c) for 30 minutes to sear the meat before covering with foil and transferring to the simmering oven.
3. Once in the simmering oven cook low and slow for 4-6 hours for meat that falls off the bone, check and baste with the juices every couple hours.
4. Remove the lamb and set to rest before serving.
5. To roast your potatoes and veg. First par-boil your potatoes until fluffy. Heat your oil in a roasting tin until smoking. Drain the potatoes well and transfer to roasting tin and season with crushed garlic, salt and pepper. Place in the top oven and roast for about 45minutes.
6. Prepare your carrots and parsnips and toss them in oil. Add to a pan, season and place into the top of the roasting oven for 20-30min (moving your potatoes to sit below). Five minutes before serving, drizzle with honey and return to the oven.
7. To char the baby leeks, first wash and remove the outer leaves, then blanch for a couple of minutes. Plunge into iced water and pat dry. You can char the leeks by placing them directly on the hot plate. Rotate every few minutes for an even char.
8. To make the gravy, remove the veg from the meat pan and drain all but 2 tablespoons of the meat juices. Add two tablespoons of flour, stock and a teaspoon of redcurrant jelly. Once combined, add the pan to the floor of the roasting oven until thick.