Essex Saltmarsh Lamb with Rosemary
Succulent Essex saltmarsh lamb roasted with fresh rosemary and garlic, finished with a rich, glossy red wine pan gravy.
- Prep
- 15 min
- Cook
- 80 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 590 kcal
Equipment
- •Roasting tin
- •Sharp paring knife
- •Carving knife
- •Whisk
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 38 g
- carbs
- 6 g
- fibre
- 0.5 g
- protein
- 52 g
- calories
- 590 kcal
Instructions
- 1
Heat the fan oven to 180°C.
- 2
Make small, deep incisions all over the lamb with the tip of a paring knife.
- 3
Push the garlic slivers and rosemary tufts deeply into the incisions.
- 4
Rub the lamb all over with olive oil, sea salt flakes, and cracked black pepper.
- 5
Place the lamb into a roasting tin and roast for 1 hour 15 minutes for medium-pink meat.
- 6
Transfer the lamb to a warm plate, cover loosely with foil, and rest for 20 minutes.
- 7
Place the roasting tin onto the hob over medium heat and pour off all but 1 tablespoon of fat.
- 8
Stir the plain flour into the remaining fat and pan juices for 1 minute until smooth.
- 9
Pour in the red wine and stock, scraping up the caramelised brown bits from the base.
- 10
Whisk in the redcurrant jelly and simmer for 5 minutes until the gravy is glossy and lightly thickened.
- 11
Carve the rested lamb into thick slices and serve warm with the strained pan gravy.
Chef's tips
Saltmarsh lamb is naturally tender, so take care not to overcook it beyond medium-rare or medium. Resting the meat for a full 20 minutes allows the flavoursome juices to settle evenly throughout the joint.
Ingredient substitutions
- Essex saltmarsh lamb → standard free-range British leg of lamb
- redcurrant jelly → bramble jelly or rowan jelly
- plain flour → cornflour (for a gluten-free gravy)
Storage
Store leftover carved lamb and gravy separately in airtight containers in the fridge for up to 3 days.
Reheating
Reheat sliced lamb gently in a covered baking dish with a splash of gravy at 160°C fan until piping hot.
Common mistakes to avoid
- •Carving the meat immediately without resting, which causes the juices to run out onto the board.
- •Roasting straight from the fridge, which leads to uneven cooking inside the joint.
- •Discarding the caramelised sediment in the roasting tin, which holds the best flavour for gravy.
Serving suggestions
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