Roast Lamb With Apple And Brandy Gravy

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 3 kg lamb legs
• 1/4 cup olive oil
• 1 tablespoon sea salt
• 6 desiree potatoes, cut into quarters
• 2 onions, quartered and (if large)
• 1 tablespoon rosemary, chopped
• 4 fuji apples
• 1 1/2 tablespoons brandy
• 2 tablespoons plain flour
• 1 3/4 cups vegetable stock

Recipe

• 1 preheat oven to 250°c/480°f.
• 2 place the lamb in a large roasting pan; rub 2 tablespoons of oil over the rind; sprinkle with sea salt, using fingertips to rub the oil into the rind and roast for 20 minutes.
• 3 place the potatoes, onions, rosemary and the remaining oil in a large bowl and toss until well-coated.
• 4 reduce the oven heat to 180°c/350°f and roast the lamb for a further 40 minutes; remove the lamb from the oven and baste with the pan juices; arrange the potatoes and onions around the lamb and roast for a further one hour.
• 5 cut the apples into quarters; remove the cores; arrange the apples in the roasting pan with the lamb; baste the lamb and apples with the pan juices and roast for a further 30 to 40 minutes or until the lamb is just cooked.
• 6 remove the lamb to a serving plate; cover loosely with foil and stand for 15 minutes to rest.
• 7 spread the vegetables and apple over the roasting pan; increase the oven temperature to 220°c/425°f and roast for a further 10 minutes or until the vegetables and apple are golden and tender; remove vegetables and apple to a serving plate.
• 8 drain the excess fat from the roasting pan, leaving 2 tablespoons; place the pan over a medium heat, add brandy and stir to scrape the sediment from the base of the pan; add flour; and cook, stirring, for 1 minute.
• 9 remove the pan from the heat and stir in the vegetable stock; return the pan to the heat and cook, stirring, until the brandy gravy comes to the boil.
• 10 slice the lamb and serve with the apple, vegetables and brandy gravy.