Add the butter to the herbs and
garlic. Mix well together. Season with salt and pepper to taste. Mix well.
With a small sharp knife, puncture the
leg of lamb in 6 places right to the joint. Be careful not to cut open the leg
of lamb.
Heat up the oven at 200 degree
Centigrade.
Place sheets of aluminium foil in an
oven tray with enough wrap around to totally wrap the leg of lamb. Place the
leg of lamb on the foil in the middle of the oven tray. Rub and spread the
butter and herbs mixture all over the top of leg of lamb. Wrap the aluminium
foil over the leg of lamb.
Place the leg of lamb in the oven tray
in the oven (mid position) and allow to cook for 2 hours. After 2 hours, open
up the aluminium foil and continue to cook for 30 minutes or until the leg of
lamb is lightly roasted to a golden brown colour or to your preference. Do not
overcook.
Remove the roasted leg of lamb carefully
and place in a serving dish. Keep warm.
Pour the juices from the oven pan into a
container. Allow the roast juice to decant and carefully pour out or with a
large spoon remove the floating lamb fat.
Pour the roast juice without the lamb
fat into a small casserole pan. Place over medium heat and when the juice
start to simmer, sprinkle and blend in the white flour through a small sieve
into the simmering juice. Continuously stir with a wooden spoon to blend the
flour into the juice. Allow the juice and flour mixture to brown. Add the wine
and vegetable stock gradually into the mixture to form a thin gravy or to your
preference. Should the gravy be too liquid, mix 1 teaspoon of cornflour in
half a glass of water and stir into the mixture. Simmer for a little while or
until the gravy thickens.
Cut the lamb roast into serving
slices and top with the rich gravy. Serve hot with mashed potatoes
and / or steamed or boiled vegetables.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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are very dependent upon cooking skills and as such, we cannot guarantee perfect
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