French Garlic & Herb Roast Lamb
Serves | 6 to 8 People |
Prep time | 15 minutes |
Cook time | 5 hours |
Total time | 5 hours, 15 minutes |
Meal type | Lunch, Main Dish |
Misc | Child Friendly, Serve Hot |
Occasion | Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
Region | French |
By author | Karen S Burns-Booth |
A fabulous French inspired recipe for slow roast lamb with a Dijon mustard crust, fresh herbs and garlic; this recipe makes its own red wine gravy that is infused with the herbs and garlic and is perfect for any special celebratory meal such as Easter or Mothering Sunday, as well as for a wonderful family Sunday lunch.
Ingredients
- 1 x 2kg to 2.2kg leg Organic British lamb
- 6 to 8 garlic cloves, peeled
- Dijon mustard
- Sea salt flakes
- Freshly ground black pepper
- Fresh herbs such as Rosemary, Thyme and Savory
- 1 x 125ml glass of red wine
Note
A fabulous French inspired recipe for slow roast lamb with a Dijon mustard crust, fresh herbs and garlic; this recipe makes its own red wine gravy that is infused with the herbs and garlic and is perfect for any special celebratory meal such as Easter or Mothering Sunday, as well as for a wonderful family Sunday lunch.
Directions
Step 1 | Pre-heat oven to 160C/375F/Gas mark 3. |
Step 2 | Push the garlic cloves into the leg of lamb – make a small cut with a knife and then ease them in. |
Step 3 | Spread the mustard over the whole leg of lamb and then season to taste with salt and pepper. |
Step 4 | Place the leg of lamb into a large roasting tray and arrange the fresh herbs on and around the lamb; pour the glass of wine into the roasting tray and cover the lamb loosely with foil. |
Step 5 | Cook the lamb for 4 ½ hours before removing the foil and allowing it to brown for the last half an hour. |
Step 6 | Take the lamb out of the oven when cooked and cover again with foil, leave to “rest” for 15 minutes before carving and serving with seasonal accompaniments and gravy. |
Step 7 | Gravy: Pour the juices from the roasting tray into a saucepan and add 2 teaspoons to 1 tablespoon of flour mixed with a little water – heat over a gentle heat whisking all the time until the gravy has thickened. Adjust seasoning and thickness with extra wine or water. Serve hot. |