French Style Roast Lamb Recipe

French Style Roast Lamb Recipe

Ingredients : Serves 6

1.75 kg/4 lb leg of lamb

3 garlic cloves, sliced

A pinch of rosemary
A pinch of sage
A pinch of thyme
5 ml/1 tsp cayenne
15 ml/1 tbsp oil
300 ml/0.5 pt/1.25 cups Chicken Stock
120 ml/4 fl oz/0.5 cup red wine
2 tomatoes, skinned, seeded and chopped
15 ml/1 tbsp Worcestershire sauce
15 ml/1 tbsp tomato puree (paste)
5 ml/1 tsp chopped mint

Method :

Pat the meat dry on kitchen paper (paper towels) and cut tiny slits in the surface of the meat. Push the garlic into the cuts and rub the meat with the herbs and cayenne. Roast in a preheated oven at 220C/425F/gas mark 7 for 15 minutes, then reduce the temperature to 180C/350F/gas mark 4 and roast for a further 30 minutes. Bring the stock and wine to the boil and pour it over the meat, then continue roasting for a further 30 minutes, basting frequently.

When the meat is cooked to your liking, transfer it to a warm serving plate and keep warm. Add the tomatoes, Worcestershire sauce, tomato puree and mint to the liquid in the tin (pan), bring to the boil and simmer, stirring well, until the liquid has reduced by a third. Strain the sauce, then return it to the pan to reheat. Carve the lamb and serve with the sauce spooned over the meat.

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