Herb and BaconSeasoned Lambwith Pan Gravy

Herb and Bacon Seasoned Lamb with Pan Gravy

Introduction

Indulge in the rich, mouth-watering flavours of Herb and Bacon Seasoned Lamb with Pan Gravy. This recipe combines the succulence of lamb with the smoky taste of bacon, perfectly seasoned with aromatic herbs. The accompanying pan gravy adds a luxurious touch, making this dish a truly memorable dining experience. Perfect for a special occasion or a delightful family meal, this recipe is sure to impress and satisfy.

Ingredients

For the Lamb:

• 1.5 kg leg of lamb
• 6 rashers of streaky bacon, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Pan Gravy:

• 2 tablespoons plain flour
• 500 ml lamb or chicken stock
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Method

1. Prepare the Lamb:

1. Preheat your oven to 180°C (350°F).
2. In a bowl, combine the chopped bacon, minced garlic, rosemary, thyme, olive oil, salt, and pepper.
3. Score the lamb leg lightly and rub the herb and bacon mixture all over it, ensuring it’s evenly coated.

2. Roast the Lamb:

1. Place the lamb in a roasting tin and cover with foil.
2. Roast in the preheated oven for about 1.5 to 2 hours, or until the lamb reaches your desired level of doneness. Use a meat thermometer to check: 60°C (140°F) for medium-rare, 70°C (160°F) for medium, and 80°C (175°F) for well done.
3. Remove the foil for the last 30 minutes of roasting to allow the lamb to brown and the bacon to crisp up.

3. Rest the Lamb:

1. Once cooked, remove the lamb from the oven and place it on a serving platter.
2. Cover it with foil and let it rest for 15-20 minutes. This helps the juices redistribute throughout the meat, making it more tender.

4. Make the Pan Gravy:

1. While the lamb is resting, pour the juices from the roasting tin into a small saucepan.
2. Place the roasting tin over a medium heat and sprinkle the flour into the tin, stirring to combine with the remaining fat and browned bits. Cook for 1-2 minutes until the flour is lightly browned.
3. Gradually add the stock, whisking continuously to prevent lumps.
4. Stir in the Worcestershire sauce and season with salt and pepper to taste.
5. Bring the gravy to a boil, then reduce the heat and simmer for 5-10 minutes until thickened.

5. Serve:

1. Slice the lamb and arrange on a serving platter.
2. Drizzle with a little of the pan gravy, serving the rest in a gravy boat on the side.
3. Enjoy with your favourite sides, such as roasted vegetables and mashed potatoes.

This Herb and Bacon Seasoned Lamb with Pan Gravy is a showstopper dish that combines hearty, rustic flavours with a touch of elegance. Perfect for a Sunday roast or a festive gathering, it is bound to become a family favourite. Enjoy!