Here at Stay at Home Mum we like the simple things in life, like the traditional Roast Lamb Dinner for Six. Lamb is expensive, and is usually on reserved for special occasions, so you have to make the most of it!
- Preheat the oven to 200 degrees. Place the defrosted leg of lamb into a large baking tray. Rub the 2 tablespoons of olive oil into the meat, and then rub the garlic and rosemary over the top.
- Roast the lamb for 15 minutes at 200 degrees before lowering the temperature to 180 degrees. Roast for a further hour or until cooked through (a meat thermometer is a good way to have your meat cooked to perfection!).
- Chop the baby potatoes in half and throw them into the baking dish for the last 45 minutes of cooking. Once the lamb and potatoes are ready, take the meat out to rest - and place the potatoes in a separate oven proof container, cover with foil and pop them back into the oven.
- Steam the broccoli and baby carrots.
- In a small saucepan pour the juices from the resting lamb, the cup of chicken stock, the red wine and a tablespoon a brown sugar. Boil for five minutes or until it reduces. Dissolve the cornflour into a little water and add to the gravy mix. Cook until nice and thick.
- Slice the lamb and serve with baked and steamed vegetables and red wine gravy! Delish!