My Mum's Luscious Leg of Lamb with Gorgeous Guinness Gravy
As much as I'd like to, I can take no credit for this meal whatsoever - I have been working really hard recently as I have my final law exams coming up and that means cooking has fallen a bit by the wayside. Luckily for me, my mum is a fantastic cook and I have been coming home to wonderful dinner after wonderful dinner.
This particular dish was our Sunday roast dinner this weekend and it is GLORIOUS! The lamb quite literally falls apart and melts in your mouth and the gravy is sticky and glossy and rich and deep in flavour and to die for. You simply can't beat comforting, buttery mashed potatoes alongside and some pickled spring onions and punchy mint oil to lift the entire meal to even great heights!
Luscious Lamb with Gorgeous Guinness Gravy
Serves 6
3 red onions, peeled
olive oil
sea salt and freshly ground black pepper
2 handfuls of raisins
3 heaped tbsp thick-cut marmalade
1 heaped tbsp tomato ketchup
2 tbsp mushroom ketchup/Worcestershire sauce
200ml Guinness
2kg leg of lamb
8 sprigs fresh rosemary
1 litre lamb or chicken stock
To serve:
mashed potato
small bunch of fresh mint leaves
2 tbsp rapeseed oil
2 spring onions
cider vinegar
Preheat the oven to 150C.
Finely chop the onions and put them onto a really large casserole type pan with a lug of oilve oil and a good pinch of salt and pepper. Cook over a medium to high heat, stirring as you go, until the onions start to caramelise. Add the raisins and marmalade, then add the tomato ketchup, mushroom ketchup/Worcestershire sauce and Guinness. Give it all a good stir, then leave to gently simmer.
Put the lamb into a large frying pan on a medium heat heat with a drizzle of olive oil. Turn it every few minutes until it is coloured well on all sides. Pick in the rosemary leaves and move them around in the pan to get crispy but be careful not to let them burn. Use tongs to transfer the lamb into the pot with the onions, then pour in all the juices and the crispy rosemary. Add the stock, put the lid on and transfer to the oven to cook for around 5 hours. Turn the lamb over halfway through so that it cooks evenly.
About 30 minutes before the lamb is cooked, make your mashed potato. When the lamb is ready, carefully move it onto a plate. Whiz or liquidise the gravy with a stick blender until smooth, then allow to reduce down over a low heat until thick and sticky. Quickly bash most of the mint leaves in a pestle and mortar with a good pinch of salt and the rapeseed oil, then take to the table. Finely slice up the spring onions and mix with the remaining mint leaves, a drizzle of cider vinegar and a pinch of salt. Once the lamb has rested, roughly chop - although it will more than likely fall apart of its own accord!
To serve, spoon a generous dollop of mashed potato onto each plate, spoon over a hearty portion of the lamb followed by the gravy. Scatter with the pickled spring onions and mint oil.
This particular dish was our Sunday roast dinner this weekend and it is GLORIOUS! The lamb quite literally falls apart and melts in your mouth and the gravy is sticky and glossy and rich and deep in flavour and to die for. You simply can't beat comforting, buttery mashed potatoes alongside and some pickled spring onions and punchy mint oil to lift the entire meal to even great heights!
Luscious Lamb with Gorgeous Guinness Gravy
Serves 63 red onions, peeled
olive oil
sea salt and freshly ground black pepper
2 handfuls of raisins
3 heaped tbsp thick-cut marmalade
1 heaped tbsp tomato ketchup
2 tbsp mushroom ketchup/Worcestershire sauce
200ml Guinness
2kg leg of lamb
8 sprigs fresh rosemary
1 litre lamb or chicken stock
To serve:
mashed potato
small bunch of fresh mint leaves
2 tbsp rapeseed oil
2 spring onions
cider vinegar
Preheat the oven to 150C.
Finely chop the onions and put them onto a really large casserole type pan with a lug of oilve oil and a good pinch of salt and pepper. Cook over a medium to high heat, stirring as you go, until the onions start to caramelise. Add the raisins and marmalade, then add the tomato ketchup, mushroom ketchup/Worcestershire sauce and Guinness. Give it all a good stir, then leave to gently simmer.
Put the lamb into a large frying pan on a medium heat heat with a drizzle of olive oil. Turn it every few minutes until it is coloured well on all sides. Pick in the rosemary leaves and move them around in the pan to get crispy but be careful not to let them burn. Use tongs to transfer the lamb into the pot with the onions, then pour in all the juices and the crispy rosemary. Add the stock, put the lid on and transfer to the oven to cook for around 5 hours. Turn the lamb over halfway through so that it cooks evenly.
About 30 minutes before the lamb is cooked, make your mashed potato. When the lamb is ready, carefully move it onto a plate. Whiz or liquidise the gravy with a stick blender until smooth, then allow to reduce down over a low heat until thick and sticky. Quickly bash most of the mint leaves in a pestle and mortar with a good pinch of salt and the rapeseed oil, then take to the table. Finely slice up the spring onions and mix with the remaining mint leaves, a drizzle of cider vinegar and a pinch of salt. Once the lamb has rested, roughly chop - although it will more than likely fall apart of its own accord!
To serve, spoon a generous dollop of mashed potato onto each plate, spoon over a hearty portion of the lamb followed by the gravy. Scatter with the pickled spring onions and mint oil.
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