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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Lamb Roast with herbs in butter and red wine
Roti de mouton au beurre et vin rouge Share 
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    1. 2 kg leg of lamb

    2. 100 grams soft butter

    3. 2 tablespoons finely crushed garlic

    4. 3 tablespoons chopped parsley

    5. 3 tablespoons chopped mint leaves

    6. 2 tablespoons chopped rosemary

    7. 1 tablespoon chopped thyme leaves

    8. 2 tablespoons plain white flour

    9. 100 ml red wine

    10. 300 ml vegetable stock

    11. salt and pepper to taste

lamb roast 


  1. Add the butter to the herbs and garlic. Mix well together. Season with salt and pepper to taste. Mix well.

  2. 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.

  3. Heat up the oven at 200 degree Centigrade.

  4. 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.

  5. 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.

  6. Remove the roasted leg of lamb carefully and place in a serving dish. Keep warm.

  7. 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.

  8. 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.

  9. 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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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.