I absolutely love a lamb roast and this is a perfect marinade to ensure a delicious roast as well as a great starter for your gravy. Hope you enjoy it too. Eb x
- 30g soy sauce
- 30g worcestershire sauce (homemade is awesome - recipe available at Stephberg.com)
- 1 large garlic clove
- 3 rosemary sprigs (leaves only)
- small handful of mint leaves
- 30g olive oil (optional)
Put everything into the bowl and blitz on Speed 7 for 10 seconds. Coat your leg of lamb in an oven bag and rub the marinade in. (score the top of the leg to get the flavour in)
I generally cook my lamb slowly (approx 100deg) for a few hours then turn the heat up to 200deg an hour before I want it ready. I'll be honest the temp of my oven will go up and down depending on if I am cooking other things at the same time but regardless my lamb always comes out perfect and falling off the bone.
Pour the remaining juices into the TMX bowl along with approx 300-400g of water, 50g plain flour and beef stock or vegetable stock paste and cook for 7 minutes at 90deg Speed 4 for awesome gravy.