1 frozen New Zealand Lamb Leg
8 small red or white onions
1 garlic clove, crushed
25g/1oz Parmesan cheese, finely grated
25g/1oz butter, softened
1 tsp chopped fresh thyme (optional)
100ml/4fl oz red wine
2 tbsp mint jelly or redcurrant jelly or a combination of both
250ml/9fl oz water or vegetable oil
2-3 tbsp gravy granules
Salt and freshly ground black pepper
- Unwrap the frozen lamb and place in a small roasting tin. Cover loosely with foil and roast at 150C/300F for 2 hours.
- Peel onions and take a thin sliver off the base so they sit squarely. Cut off tops and, using a sharp knife, make a small hole, leaving the outer 2 layers intact.
- Finely chop the onion which has been removed and place 2 tbsp of it in a bowl with the garlic, Parmesan, butter and thyme. Season with salt and pepper and stir together. Fill the onions with the Parmesan mixture and set aside.
- Remove lamb from oven and discard the foil. Return lamb to tin. Place the onions around the lamb and cook for a further 11/4 hrs until the onions are tender. Remove onions and lamb and place on a warmed serving platter. Cover loosely with foil and leave to rest in a warm place for 15 mins.
- Spoon off as much fat as possible from the roasting tin. Place tin on the stove and add the wine and mint or redcurrant jelly. Bring to the boil, stirring to scrape up the pan juices. Simmer for 1-2 mins then add the water or vegetable cooking liquor (the water remaining after cooking vegetables).
- Bring to a simmer and sprinkle over 2 tbsp of the gravy granules. Stir well until thickened – adding more granules if necessary – then, if required, carefully strain through a sieve and transfer to a warmed gravy boat to serve.