Spring has sprung so let’s celebrate with lamb. Smothered in fresh herbs and French mustard and served up with crunchy spring vegetables and a light herbacious gravy, the taste of summer is but a sniff away. Leaving enough time to let the lamb rest after cooking is the key to perfect lamb everytime. Wrap it up in tinfoil and whilst it rests magic up a gravy fit for a 5 star review. The roasted onions, carrots and bay leaves combined with the meat juices and a hint of mustard and herbs provides next level flavour. Gravy has never been so easy. Lamb has never been so succulent. And with your new Olive Leaf Grande Legacy in hand you’ll be winning on the Spring Celebration Circuit!
Serves: 8 - 10
Prep time: 30 minutes
Cook time: 1 hr 20 – 2 hr 15
Rest time: 30 minutes
INGREDIENTS
THE LAMB
2.2kg leg lamb, bone in
2 large onions, each cut into 3 slices
2 bulbs garlic, halved
300g whole baby carrots
Large handful of fresh bay leaves - at least 10
1 large sprig fresh rosemary, roughly chopped
1 large handful fresh thyme roughly chopped or 2 tsp dried
2 tbsp fresh oregano, roughly chopped
Large sprig of fresh parsley
⅓ c olive oil
⅓ c dijon mustard
Salt and pepper to taste.
THE GRAVY
1 c red wine
3 tbsp white flour
2 ½ c water
Salt and pepper
METHOD
Heat oven to 220 °C
Pat the leg of lamb dry with paper towels and diagonally score the fat on the top with a sharp knife. Season the lamb well on all sides with salt and pepper making sure you rub it into the scored cuts.
In the bottom of your Ironclad Grande make a bed of the onions, carrots, bay leaves and garlic. Season with salt and pepper and a light spray of olive oil, then nestle the lamb leg on top.
Using a mortar and pestle or nutribullet, grind together the herbs and olive oil then stir in the mustard.
Slather the herby mustard evenly over the top of the lamb.
Lower the oven temperature to 170°C and roast the lamb - according to the times below.
Medium Rare: Roast for 1 hr and 10 mins with 30 mins resting time. Internal temp 62°C
Medium Roast: 1 hr and 25 mins with 30mins resting time. Internal temp 73°C
Well done Roast: 2 hrs, 15 mins 30 mins resting time. Internal temp 83°C
When roasted to your perfection remove from oven. Wrap the lamb leg in tin foil and leave to rest for 30 minutes as you make the gravy.
Remove the onions and carrots from the pan and return to the oven to continue roasting. Add some extra baby potatoes and yams if you like!
Place the Grande Pan over a medium heat on the stove top and bring up to a simmer. Squeeze the roasted garlic out of its skin and return to the gravy mix. Pour in the red wine and stir to combine the roasted garlic, meat juices, bay leaves and
wine.
When the wine has reduced by half sprinkle in the flour and stir well.
Cook for 1 minute then add the boiling water and simmer for 2 minutes or until the gravy is glossy and smooth. Remove the bay leaves then strain the gravy through the sieve, pushing the delicious roasted garlic through the sieve. This will slightly thicken the gravy. Taste, and adjust the seasoning.
Slice the rested meat and return to the hot pan along with the roasted onions, carrots and roasted spring vegetables.
Serve it all drizzled with steaming garlicky gravy and a crunchy spring salad.
