Love lamb? Then you’ll love this double-delight featuring not just one, but TWO wonderful ways to serve up one of the Isle of Man’s favourite meats: a delicious roast leg of lamb, and a budget-busting leftover lamb curry.
At the heart of this perfect pair is a supremely succulent Manx leg of lamb. Just make sure it’s 100% Manx and you’ll be supporting our amazing Island sheep farmers.
Click here to find out where you can buy Manx lamb from our approved suppliers.
RECIPE 1: Roast Leg of Lamb
▹ Serves 4 to 6 people
▹ Prep Time: 20 mins
▹ Cooking Time: 1 hour & 40 minutes
INGREDIENTS
• Manx leg of lamb
• Small bunch rosemary, cut into 2cm short sprigs
• 4-5 garlic cloves, finely sliced
• 2 tbsp olive oil
• 2 large onions, thickly sliced
METHOD
1. Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
2. Insert a short sprig of rosemary and a garlic slice into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
3. Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 55C for medium (pink) and 70C for well done.
4. Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
5. Serve with your favourite roast potatoes and seasonal Manx veg.
RECIPE 2: Leftover Lamb Curry
▹ Serves 4 to 6 people
▹ Prep Time: 10 mins
▹ Cooking Time: 1 hour & 30 mins
INGREDIENTS
• 2 onions, roughly chopped
• 1 large garlic clove, chopped
• 1 thumb sized piece ginger, peeled and chopped
• 2 tbsp oil
• 4 tbsp medium curry paste
• 400g can chopped tomatoes
• 1 red chilli, halved and seeds removed
• 1 cinnamon stick
• 200ml lamb stock
• 500-700g leftover roast lamb, chopped into large chunks
• 1 small bunch of coriander, roughly chopped
• Cooked basmati rice, naan bread and natural yogurt, to serve
METHOD
1. Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
2. Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
3. Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.
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