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Roast Lamb with Madeira Gravy

Updated: Feb 14

  • This slow-cooked lamb dish makes an amazing dinner for a lazy Sunday lunch and is wonderfully complemented by the rich gravy. With the addition of Portuguese Madeira Sauce, it gives a real flavor and taste to this dish. You can serve it with baked potatoes, with podvarak / baked sauerkraut and with the addition of salad. Very delicious and soft, ideal also for New Year Eve or some celebration day. It is easy to prepare. Follow the recipe.

Ingredients: simple, total time 2h 30 min-3h, 8 servings
  • 2 kg leg of lamb/ bone in

  • 8 garlic cloves/ thickly sliced

  • 2 rosemary sprigs/ leaves picked

  • 1 lemon/ zest only

  • 2 Tbsp olive oil

  • 1 onion/ cut into wedges

  • 350 ml Madeira

  • 40 g unsalted butter

  • 2 tsp cornflour

  • sea salt and freshly ground black pepper

Preparation:

The Day before:

  1. Make deep cuts all over the lamb and put slices of garlic and half a rosemary leaf in them. Rub lemon zest and olive oil over the entire surface of the lamb. Season with salt and pepper.

After standing the lamb in the fridge, continue

  1. Preheat the oven to 200 °C / 180 °C fan / gas 6

  2. Place the onion slices in a baking tray, place the lamb on top, and bake for 1 hour. Pour 200 ml / 7 fl oz Madeira and 300 ml 1/2 pint water into the pan and return to the oven for 30 minutes.

  3. Remove from the oven, transfer the lamb to a heated serving dish, cover with cling film and let stand for at least 30 minutes at room temperature.

  4. From the pan, pour the contents into the deep pot and together with the rosemary, Madeira and 300 ml of pint of water, let it boil, then reduce the heat and cook for another 10 minutes until it is slightly reduced.

  5. Strain all the mixture through a strainer into a jug and gently push all the liquid out of the strainer.

  6. In a deep-frying pan over low heat, melt the butter and stir in the cornflour until you get a smooth paste and cook, stirring all the time, for about 1–2 minutes. Slowly add the strained liquid, little by little, gradually, until it becomes a smooth mixture. Simmer for another 10 minutes on low heat, stirring constantly, until thickened. Finally, add the juices that came out of the lamb while it is resting and mix well.

  7. Cut the lamb and serve with the sauce.

Buon appetito!

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