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Craig James' Roast Leg of Lamb

Craig James' Roast Leg of Lamb

Craig James was kind enough to give us another superb Denham Castle Lamb recipe from his menu at Quaglino's. Here is a roast leg of Lamb, served with crushed potatoes and a rosemary jus. This recipe will serve 8 to 10 people.


  • 1tbsp potato or corn flour
  • 8 garlic cloves, peeled
  • 1tbsp red currant jelly
  • 5 parsley stalks, chopped
  • 1l lamb or chicken stock
  • 1tbsp red currant jelly
  • 1 small onion
  • 8 rosemary sprigs
  • 1kg new potatoes
  • 1 leg Welsh Lamb
  • Preparation:

    Preheat the oven to 190C. Place the lamb in a roasting tray and with a small knife make 8 incisions roughly 2cm deep. Into each hole, push one clove of garlic and one small sprig of rosemary, add the stock to the tray and cover with foil, roast for 30 minutes. Remove the tray from the oven, discard the foil and pour the stock into a pan. Place the lamb back in the oven for a further 15 minutes then remove and leave to rest for 10 minutes. Place the stock over a gentle heat and reduce by half. Mix the potato/corn flour with a little cold water, whisk into the stock to thicken, and add the red currant jelly and a little chopped rosemary.

    Boil the new potatoes until cooked and cut into quarters. Finely chop the onion and soften in a frying pan over a low heat, then add the potatoes and increase heat until you reach a light golden brown.

    On each plate, place a few potatoes into a metal ring and push down with a spoon to crush them, place a slice of the cooked lamb on the plate and spoon over the sauce. Serve with fresh buttered seasonal vegetables. Curly kale (in season January to February) and purple sprouting broccoli (mid February to the end of April) are amongst Craig's favourites.