Roast Leg Of Lamb With Herb Sauce
|Leg lamb||6 Pound (3 Kilogram)|
|Garlic||2 Clove (10 gm)|
|Carrots||2 , sliced|
|Dry white wine||1 Bottle (1 l)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Shallots||3 , finely chopped|
|Plain flour||1 Ounce (25 Gram)|
|Canned beef consomme||14 1⁄2 Ounce (411 Gram, 1 Can)|
|Chopped parsley||4 Tablespoon|
|Parsley sprigs||1 Tablespoon (Garnish)|
|Mint sprigs||1 Tablespoon (Garnish)|
Put the lamb in a polythene bag.
Add the onions stuck with the cloves, the garlic, carrots, peppercorns, juniper berries (if using), herbs and wine.
Close the bag and leave to marinate in the refrigerator for 2 days, turning the meat occasionally.
Transfer the lamb to a roasting pan.
Strain the marinade and reserve.
Rub the lamb with the oil and sprinkle with a little salt and pepper.
Roast in a preheated hot oven, 230°C (450°F), Gas Mark 8, for 15 minutes, then reduce the heat to moderate, 180°C (350°F), Gas Mark 4.
Continue roasting for 1 1/2 hours or until the lamb is cooked to your liking.
Meanwhile, boil the marinade until reduced to 300 ml (1/2 pint).
Melt the butter in another pan.
Add the shallots and fry until softened.
Add the flour and cook, stirring, for 2 minutes.
Gradually stir in the reduced marinade and consomme.
Bring to the boil, stirring, and simmer until thickened.
Add the chopped parsley and adjust the seasoning.
Serve this sauce with the lamb.
Garnish with the herbs.