Sumptuous slow roast lamb recipe

Lamb and rosemary

By

Pamela Mkhungo

 

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • 2 teaspoons whole-grain mustard
  • 1/2 teaspoon English mustard powder
  • 15 fresh mint leaves, chopped
  • 4 cloves garlic, crushed
  • Grated zest and juice of 1 lemon
  • Freshly ground black pepper

 

Lamb

  • Freshly ground black pepper
  • One 2.7-kilogram (6-pound) leg of lamb
  • 5 cloves garlic, roughly sliced
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 250 millilitres (1 cup) low-sodium chicken stock

 

Mint gravy mustard

  • 2 tablespoons creme fraiche
  • 1 teaspoon whole-grain mustard
  • 1/2 teaspoon honey (1 squeeze), or to taste
  • 6 fresh mint leaves, torn
  • 125 milliliters (1/2 cup) chicken stock
  • Salt and freshly ground black pepper

 

Directions

  1. Preheat the oven to 140 degrees C (280 degrees F).
  2. For the rub: Mix together the mayonnaise, olive oil, whole-grain mustard, mustard powder, mint, garlic, lemon zest and juice and some pepper in a small bowl.
  3. For the lamb: Make incisions (small cuts) all over the leg of lamb with a sharp knife. Stuff the sliced garlic with some of the rosemary and thyme sprigs into the incisions. Put the remaining rosemary and thyme in the base of a roasting or baking pan and place the leg of lamb on top. Spread the rub all over the lamb. Pour the stock and about 100 milliliters (1/2 cup) water into the roasting pan around the meat, cover with tin foil and seal.
  4. Roast the lamb until tender, 3 1/2 to 4 hours. Increase the temperature to 180 degrees C (360 degrees F), remove the tin foil and roast until golden, about 30 minutes. Transfer the lamb to a serving board to rest while you make the gravy.
  5. For the mint mustard gravy: Spoon off any excess fat from the pan, put the pan onto the hob (stovetop) and bring the juices to a rapid boil. Add the creme fraiche, mustard, honey and mint leaves. Add the stock, season with salt and pepper and simmer briefly. Pass the mixture through a sieve into a gravy boat.
  6. Carve the lamb and serve with the gravy

Recipe courtesy of Siba Mtongana

 

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  AUTHOR
Pamela Mkhungo

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