A French recipe for roast lamb from ” Cook Simple” by Diana Henry. It’s good served with flageolet beans ( canned and drained are fine) heated with a big knob of butter, salt and pepper, a squeeze of lemon and a handful of chopped parsley.
Ingredients
- 1 x 1.8 kg leg of lamb
- 2 fat garlic cloves cut into slivers
- 2 sprigs thyme
- 55 g butter slightly softened
- salt and pepper
- 225 ml dry cider
- a good slug calvados or brandy
- 575 ml chicken or lamb stock
- 200 g creme fraiche
Servings:
Instructions
- Trim the lamb of any raggedy bits of fat. Make small incisions all over the leg and stuff each hole with a sliver of garlic and a little bit of thyme. Rub the butter over the joint, stuffing some of it deep down into the incisions, then season generously.
- Roast in an oven preheated to 220 C, 200 Fan Gas 7 for 15 minutes then turn the heat down to 190 C, 170 Fan Gas 5 and cook for another 50 minutes. Put the lamb on a heated platter, cover with foil and cover with tea towels to insulate it while it rests for 15 minutes.
- Pour the roasting juices into a jug and skim off the fat. Set the roasting tin over a medium heat and deglaze the pan with the cider and calvados. Boil until the liquid is reduced by two thirds then add the stock and cooking juices.
- Boil until this is reduced by two thirds then add the creme fraiche and boil until slightly syrupy.
- Serve the lamb on a warm platter with the sauce in a gravy boat.
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