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Leg of Welsh lamb
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 20 minCook 100 minServes 8
Ingredients
- 1 whole bone-in leg of lamb, about 5 to 6 lbs
- 6 cloves garlic, sliced into slivers
- 4 sprigs fresh rosemary, broken into small sprigs
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp freshly ground black pepper
- For the pan gravy:
- 1 cup dry white wine or dry cider
- 1.5 cups lamb or chicken stock
- 1 tbsp plain flour
- 1 tbsp unsalted butter
- Salt and pepper to taste
- For roasted root vegetables:
- 1 lb baby carrots, scrubbed
- 1 lb parsnips, peeled and quartered lengthwise
- 1 large swede (rutabaga), peeled and cut into wedges
- 3 tbsp olive oil
- 1 tbsp honey
- Salt and pepper
Instructions
- 1. Remove the lamb from the refrigerator at least 1 hour before cooking. Preheat oven to 425°F (220°C).
- 2. Using a small sharp knife, make incisions about 1 inch deep all over the leg. Poke a sliver of garlic and a small sprig of rosemary into each cut.
- 3. Rub the leg all over with olive oil, sea salt, and black pepper. Scatter remaining thyme in the base of a roasting tin.
- 4. Place the lamb on top and roast at 425°F for 20 minutes to brown the outside and seal in juices.
- 5. Reduce the oven to 325°F (165°C). Continue roasting for a further 1 hour 15 minutes for medium-rare (internal temperature 130°F / 55°C). For medium, add another 15 minutes.
- 6. While the lamb roasts, toss the carrots, parsnips, and swede with olive oil, honey, salt, and pepper. Arrange in a separate roasting tray. Add to the oven for the last 50 minutes of the lamb's cooking time, turning once halfway.
- 7. Remove the lamb from the roasting tin. Tent loosely with foil and rest for at least 20 minutes. Do not skip this — lamb tightens if carved immediately.
- 8. Pour off most of the fat from the roasting tin, leaving about 1 tablespoon and the dark, sticky lamb juices. Place the tin on the hob over medium heat.
- 9. Stir in the flour and cook for 1 minute. Pour in the wine and stock, whisking to incorporate all the browned bits. Simmer for 8 to 10 minutes until reduced to a glossy gravy. Stir in the butter, season, and strain through a sieve.
- 10. Carve the lamb at the table. Serve with the roasted roots and leek and potato soup for the first course (per the original menu).
