Name: Roast leg of lamb with herb sauce
Yield: 0 serving
Cuisine: Cooking Method
Ingredients: 3.00 kg lamb deboned; 65.00 ml fresh rosemary and thyme, chopped; 3.00 garlic cloves, finely chopped; salt and freshly ground black pepper to taste; 100.00 ml fresh chillies 573; 10.00 ml paprika; 10.00 ml mustard powder; 30.00 ml oil; 2.00 onions small, finely chopped; allspice; 10.00 coriander seeds; 250.00 ml wine red; 125.00 ml port; fresh rosemary and thyme; 1.00 Litres stock mutton; cornflour; 15.00 ml butter

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Ingredients (17)

3.00 kg	lamb — deboned
65.00 ml	fresh rosemary — and thyme, chopped
3.00	garlic — cloves, finely chopped
	salt and freshly ground black pepper — to taste
100.00 ml	fresh chillies — 573
10.00 ml	paprika
10.00 ml	mustard — powder

HERB SAUCE

30.00 ml	oil
2.00	onions — small, finely chopped
	allspice
10.00	coriander — seeds
250.00 ml	wine — red
125.00 ml	port
	fresh rosemary — and thyme
1.00 Litres	stock — mutton
	cornflour
15.00 ml	butter

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Method:

Preheat the oven to 200 ºC. Combine the rosemary, thyme, garlic, salt and pepper, olive oil, paprika and mustard, and rub the mixture into the meat. Secure with string and set aside for about 2 hours. Meanwhile heat the oil in a heavy-based saucepan. Fry the fat and meat offcuts until golden brown. Add the onions, allspice, coriander and peppercorns and fry until the onions are translucent. Add the wine, port and herbs and reduce to syrup consistency. Add the mutton stock and reduce by half. Thicken with a little cornflour and add 15 ml (1 T) butter. Oven-roast the meat in the preheated oven for 15 minutes, reduce the heat to 160 ºC and oven-roast for another 40 minutes per kilogram plus 20 minutes extra (about 2 hours plus 20 minutes)
Rest for about 15 minutes and serve with the sauce.