Roast leg of lamb with herb sauce

Recipe from: 5/4/2000 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • 3
    kg
    deboned leg of lamb (reserve the fat and offcuts)
  • 65
    ml
    fresh rosemary and thyme, chopped
  • 3
    cloves garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 100
    ml
    olive oil
  • 10
    ml
    paprika
  • 10
    ml
    mustard powder
  • HERB SAUCE
  • 30
    ml
    oil
  • 2
    small onions, finely chopped
  • allspice
  • 10
    coriander seeds
  • 250
    ml
    red wine
  • 125
    ml
    port
  • small bunch rosemary and thyme
  • 1
    Litres
    quality mutton stock
  • cornflour
  • 15
    ml
    butter
 

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.
 

Read more on: roast  |  lamb
 

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