Not-so-slow roast leg of lamb with thyme & plum gravy So I tried it – the seven-hour roast leg of lamb. I put the lamb in the oven early afternoon, then I cleaned the house, answered emails, did the ironing and, my goodness, I also baked a cake. And yet after that, four hours still remained. Finally, all bleary-eyed, shortly after dark and when the rest of the family had filled up on other foods through hunger and lack of patience, I pulled the joint out the oven. Admittedly it was divine – dark, soft and so very flavourful, but to have something tantalising me in the oven for that long and not being able to taste it is something I simply cannot bear. The longest I can wait is six hours for my slow-roast pork shoulder! I decided to bring the dish into the 21st century and make it into something I would cook again and again, so I developed this shortcut version, which is ready in under a couple of hours and never ceases to please. Serves 4–5 1 x 2kg whole leg of lamb (bone still in) Oil, for rubbing Sea salt and freshly ground black pepper 1 bulb of garlic, cloves separated, papery skins removed and each clove cut in half 1 large bunch of fresh thyme Few anchovies or Worcestershire sauce
Red wine and plum gravy 1 good glass of an equally good red wine (the better the wine, the better the gravy) 1 tbsp plain flour 550ml good-quality liquid stock 1 dollop of plum jam
Equipment Large roasting tin with a wire rack or trivet placed in the tin
Preheat the oven to 250°C (500°F), Gas Mark 10. Massage the lamb with some oil and place it on a wire rack or trivet in the roasting tin. Season the meat all over with salt and pepper, then use a small sharp knife to make incisions in the flesh. Push a bit of the garlic and some thyme in each slot, making sure they are pushed well in so they don’t burn in the oven. Push some anchovies into some of the slots as well, if using, or sprinkle Worcestershire sauce over the meat. I know not everyone likes anchovies, but once cooked they give meat a wonderful flavour without actually tasting like anchovies. Put the lamb in the oven for 20 minutes until brown, then turn the oven temperature