Roasted Leg of Lamb & Glazed Carrots

Roasted Leg of Lamb & Glazed Carrots

for 2 people

The Meat Part

1 leg of lamb (approx. 500 g)

I washed it and rubbed it with coarse, Scottish chilli mustard (1 teaspoon).

Then I poured some olive oil in a pan, 3 gloves of garlic, some thyme & rosemary, and 1 small onion and fried it until meat was slightly browned from all sides. Oh don’t forget salt and some freshly ground pepper.

I put the meat in my stoneware crock pot, poured a cup of water into the frying pan, and swiveled the pan then poured the solution over the meat. Place the pot in preheated oven 160 ºC and bake for an hour.

The Sauce Part

Glazing for Meat:

  • 3/4 cup of red wine
  • 1/2 teaspoon honey (It was an experiment I found it too sweet with the honey so you can easily leave that out)
  • 2 teaspoons cherry jelly (red currant would be better, but I only had cherry left at home)

Put all the ingredients in a small pot and simmer until it is reduced by half.

Then place meat in a roasting pan, pour the glazing over it and bake for another half an hour. Keep in mind to occasionally take a spoon and pour some of the glazing over the meat.

The Sauce:

If you had good quality meat (I used Duchy Organics) the sauce that is left in the crock pot in from the first round of cooking the meat, can easily be watered down with 1.5-2 cups of water, pour the water directly into the crock pot, swivel and then pour it into a small saucepan. Heat up, add a bit of red wine, spice to taste, add cornflour to slightly thicken the sauce. Pour the sauce through a small mesh sieve and press the softened onions and garlic through the mesh, stir sauce.

The Carrots

Take two hand full of baby carrots, or young carrots with still some green on it for decoration.

First boil the carrots in slightly salted water until they are somewhat soft.

Meanwhile prepare a frying pan add 1 spoon full of olive oil, 1 teaspoon (approx.) balsamic vinegar, 1 teaspoon honey start heating the pan up, while it slowly heats, put the carrots into a colander to drain then put them directly into the frying pan—Now sprinkle some wild rosemary on it. Swivel until the oil, vinegar, honey are evenly spread and have began to caramelise. Now pour the carrots with whatever of the glazing is left into a baking tray and place this in the toaster oven at 180°C for 20 min to roast the carrots until they are nicely browned.

Then serve it all with mashed potatoes. I love Maris Piper for mash …

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