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Cooking receipe to make roast leg of lamb with herby onion sauce under category Aga Recipes. You may find some video clips related to this receipe below.
roast leg of lamb with herby onion sauce
For the herby onion sauce:
700g large onions
salt and freshly ground black pepper
20g butter
2 level tsp mixed dried herbs
20g flour
300ml milk
2 tbsp double cream
3 level tbsp fresh mixed herbs such as fresh parsley tarragon and chives
For the roast leg of lamb:
2 garlic bulbs
450g new potatoes
450g shallots
2.7kg leg of lamb
sprigs of rosemary and mint
2 tbsp oil
freshly ground black pepper
broccoli and carrots to accompany
To make the sauce chop the onions then place in a pan with 150ml salted water.
Bring to the boil for 2 minutes on the boiling plate then cover and place in the simmering oven for 15 to 20 minutes or until soft.
Drain well reserving the cooking liquid and making it up to 150ml with water if it has reduced.
Melt the butter in a heavybased saucepan add the dried herbs and cook for 1 to 2 minutes on the simmering plate.
Add the flour and cook gently for I minute stirring.
Off the heat stir in the milk and reserved cooking liquid.
Bring to the boil slowly and continue to cook stirring all the time until the sauce comes to the boil and thickens.
Add the cooked onions cover the pan and return to the simmering oven for 5 minutes; season to taste.
Cover and set aside.
For the lamb thinly slice 2 garlic cloves. Wash and halve the potatoes. Peel the shallots.
Make cuts in the skin of the lamb and insert herb sprigs and garlic slices into each cut. Rub the lamb with oil and. season well with black pepper.
Place on a wire rack over a roasting tin and cook on the third runners of the roasting oven for about 15 minutes per 450g for medium rare 20 minutes for medium and 25 minutes for welldone.
Baste every 20 minutes.
After the lamb has been in the oven for 20 minutes place the potatoes and shallots in the tin with 150ml water.
After the lamb has been in the oven for 40 minutes add the remaining garlic bulbs to the tin.
When lamb is cooked all the liquid should have evaporated and the vegetables should be glazed by the juices.
Cover the lamb with foil: rest for 15 minutes in the simmering oven before carving.
Reheat the sauce on the simmering plate stir in the cream and add the chopped fresh mixed herbs.
Serve the lamb and vegetables with the sauce plus broccoli and carrots.
Ask the butcher to remove the pelvic bone from the leg of lamb as this will make carving much easier. A good ragu needs long slow cooking and is ideal for the aga. The sauce is reduced to a flavoursome concentrate and the meat becomes meltingly tender. Tossed with perfectly cooked spaghetti and freshly grated parmesan cheese this is real italian comfort food which is hard to beat. Onion sauce is the traditional accompaniment for mutton but this updated version is delicious with lamb roasted with garlic shallots and new potatoes.
Serves 8
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