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Mary Berry Rugby Lamb

Mary Berry Rugby Lamb
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Rugby Lamb is a show-stopping dish featuring a whole leg of lamb, slow-roasted to perfection and basted with a savory herb-infused marinade. The meat is cooked until tender, making it easy to carve and serve. It’s an excellent centerpiece for family meals, holiday celebrations, or post-match feasts.

Ingredients

Scale
  • 1 whole leg of lamb (about 2.5kg) – A tender, flavorful centerpiece.
  • 4 garlic cloves (sliced) – Infuse the lamb with flavor.
  • 2 sprigs fresh rosemary – For a fragrant, herbal aroma.
  • 2 tbsp olive oil – Helps crisp the outside of the lamb.
  • 1 tsp salt and 1/2 tsp black pepper – Season the meat.
  • 1 large onion (sliced) – Adds sweetness to the gravy.
  • 2 carrots (chopped) – For a base of natural flavor in the roasting pan.
  • 500ml lamb or beef stock – Forms the base of the gravy.
  • 1 tbsp plain flour – For thickening the gravy.
  • 1 tbsp red wine or balsamic vinegar – Adds depth and richness.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 200°C (180°C fan) or 400°F.

Step 2: Prepare the Lamb

  1. Pat the lamb dry with paper towels.
  2. Using a sharp knife, make small incisions all over the lamb. Insert a slice of garlic and a small piece of rosemary into each incision.
  3. Rub the lamb with olive oil, salt, and pepper.

Step 3: Prepare the Roasting Pan

  1. Scatter the onion slices and chopped carrots in the bottom of the roasting pan.
  2. Place the lamb on a rack over the vegetables.

Step 4: Roast the Lamb

  1. Roast the lamb for 20 minutes to sear and brown the exterior.
  2. Reduce the oven temperature to 160°C (140°C fan) or 320°F and roast for another 2-2.5 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 70°C (160°F) for well-done.
  3. Baste the lamb every 30 minutes with the pan juices.

Step 5: Rest the Lamb

Remove the lamb from the oven and cover with foil. Let it rest for 15-20 minutes before carving to retain its juices.

Step 6: Make the Gravy

  1. Place the roasting pan with the vegetables and juices on the stove over medium heat.
  2. Sprinkle the flour into the pan and stir to combine. Cook for 1-2 minutes.
  3. Gradually add the stock and red wine or vinegar, stirring constantly to avoid lumps.
  4. Simmer until the gravy thickens. Strain if desired.

Step 7: Serve

Carve the lamb and serve with the gravy on the side. Pair with your favorite sides for a complete meal.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-rugby-lamb-recipe/