With Christmas just days away and people going out to get their festive dinner shop, some households may be skipping the turkey this year.
For those who are, what’s a better way to enjoy their festive dinner than with a succulent leg of lamb.
This food recipe comes from Eat Welsh Lamb and Welsh Beef who have shared their roast leg of lamb with gin and cranberry.
Even better the dish only takes 25 minutes to prepare and a cooking time of 30 mins per 450g.
Thankfully the recipe only requires seven ingredients to make the dish.
Method:
Firstly, preheat the oven to 180°C / 160°C fan / Gas four to five. Weigh the joint and calculate the cooking time: medium – 25 minutes per 450g / 500g plus 25 minutes or well done – 30 minutes per 450g / 500g plus 30 minutes.
Line a roasting pan with two sheets of foil and place the lamb leg onto the foil. Mix the gin and cranberry sauce and spoon this over the lamb.
Scrunch the foil around the joint but leave the top exposed. Place the joint in the preheated oven to roast and bake occasionally during cooking.
Add the onions 45 minutes before the end of the final cooking time for the lamb.
Meanwhile, cut the onions in half horizontally (stalk at top) and, using a spoon, scoop out some of the layers, leaving two to three in the shell.
Roughly chop the removed onion. In a pan heat butter and lightly fry the onion. Remove from heat and allow to cool slightly. Add the rosemary and sausage meat and combine together.
Take a handful of the mixture and stuff it into onion shells. Prop up around the joint, drizzle with a little olive oil, and cook for 40-50 minutes until the onion is soft and fully golden. Rest the joint for about 15 minutes.
Serve with roasted potatoes, baked onions, seasonal vegetables, and cranberry gin meat juices.
