Slow Roast Lamb with Mint Mustard Gravy
Slow Roast Lamb with Mint Mustard Gravy
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 698
- Total Fat
- 52
- Saturated Fat
- 19
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 51
- Cholesterol
- 184
- Sodium
- 981
- Total: 4 hr 50 min
- Active: 20 min
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 698
- Total Fat
- 52
- Saturated Fat
- 19
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 51
- Cholesterol
- 184
- Sodium
- 981
- Total: 4 hr 50 min
- Active: 20 min
Ingredients
Rub:
1/4 cup mayonnaise
1/4 cup olive oil
2 teaspoons whole-grain mustard
1/2 teaspoon English mustard powder
15 fresh mint leaves, chopped
4 cloves garlic, crushed
Grated zest and juice of 1 lemon
Freshly ground black pepper
Lamb:
One 2.7-kilogram (6-pound) leg of lamb
5 cloves garlic, roughly sliced
1 bunch fresh rosemary
1 bunch fresh thyme
250 milliliters (1 cup) low-sodium chicken stock
Mint Mustard Gravy:
2 tablespoons creme fraiche
1 teaspoon whole-grain mustard
1/2 teaspoon honey (1 squeeze), or to taste
6 fresh mint leaves, torn
125 milliliters (1/2 cup) chicken stock
Salt and freshly ground black pepper
Directions
- Preheat the oven to 140 degrees C (280 degrees F).
- For the rub: Mix together the mayonnaise, olive oil, whole-grain mustard, mustard powder, mint, garlic, lemon zest and juice and some pepper in a small bowl.
- For the lamb: Make incisions (small cuts) all over the leg of lamb with a sharp knife. Stuff the sliced garlic with some of the rosemary and thyme sprigs into the incisions. Put the remaining rosemary and thyme in the base of a roasting or baking pan and place the leg of lamb on top. Spread the rub all over the lamb. Pour the stock and about 100 milliliters (1/2 cup) water into the roasting pan around the meat, cover with tin foil and seal.
- Roast the lamb until tender, 3 1/2 to 4 hours. Increase the temperature to 180 degrees C (360 degrees F), remove the tin foil and roast until golden, about 30 minutes. Transfer the lamb to a serving board to rest while you make the gravy.
- For the mint mustard gravy: Spoon off any excess fat from the pan, put the pan onto the hob (stovetop) and bring the juices to a rapid boil. Add the creme fraiche, mustard, honey and mint leaves. Add the stock, season with salt and pepper and simmer briefly. Pass the mixture through a sieve into a gravy boat.
- Carve the lamb and serve with the gravy.
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tracidacious
I made this for Christmas a few years back and OMG!!!!!!<div>THIS was the BEST lamb, and the BEST gravy I have EVER,EVER, EVER, EVER, EVER...had. I had recorded the show and lost the recording. I finally found it in this search! Thank GOD! Siba, you're amazing!!!</div>
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