Leg of Lamb Roast with Butter and Herbs

Leg of Lamb Baked with Butter and Herbs
(from Delia’s Complete Cookery Course)



Ingredients

1 leg of lamb approx. 4lb in weight
3 oz butter at room temperature
1 teaspoon finely chopped fresh rosemary
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 clove garlic crushed
salt and freshly milled black pepper

for the gravy
1 dessertspoon plain flour
3 oz dry red wine
10 oz vegetable stock

Directions

Preheat the oven 375 degrees F
Mix the butter, herbs and garlic together, adding a level teaspoon of salt and some black pepper. Stab the joint in several places and rub the herb butter all over the upper side (these stabs with the skewer will allow the butter to run into the joint during cooking)

Now wrap the joint loosely in foil, sealing well. Place the joint in a meat roasting tin and cook for 2 hours, then open out the foil and cook it for a further 30 minutes to brown nicely. with these cooking times the lamb will be slightly pink. If you like it well done, give it a little extra time in the foil before opening it out. Remove the joint to a warm serving dish while you make the gravy.

Empty the juices from the foil into the roasting tin, then tilt it slightly. You will see the meat juices and fat separating, so spoon off most the the fat into and bowl and leave the juices in the tin. Now place the tin over a medium heat, and when the juices start to bubble, sprinkle in the flour and work it to a smooth paste using a wooden spoon then cook it for a minute or so to brown. Now pour in the wine and stock by degrees, stirring continuously and adding just enough stock to make a thin gravy.

I think the meat should read 130 degrees F, remove and it should end up at 140 degrees.