Leg of Lamb Baked with Butter and Herbs
Ingredients
1 Leg of Lamb
75g Butter
1 tsp Rosemary, chopped
2 tbsp Mint, chopped
2 tbsp Parsley, chopped
2 tbsp Thyme, chopped
1 Garlic Clove, chopped
Salt and Pepper
1 tbsp Plain Flour
75ml Red Wine
275ml Vegetable Stock
Method
Preheat the oven to 180C/350F/Gas Mark 4. Mix the butter, herbs and garlic together adding a level teaspoon of salt and freshly ground pepper. Stab the joint in several places with a knife and rub the herb butter all over the upper side. Wrap the joint loosely with kitchen foil, sealing it well. Place in a roasting tin and cook for 2 hours, then open out the foil and cook for a further 30 minutes.
Remove the joint and keep warm. To make the gravy, empty the juices from the foil into a pan. Spoon off most of the fat and place the pan over a medium heat until the juices start to bubble. Sprinkle in the flour and work it to a smooth paste, then cook for another minute or so. Now pour in the wine and stock and stir.
Slice the lamb and serve with roast potatoes and your choice and veg, with the gravy poured over.
Source: Country Kitchen Magazine
