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Roast Lamb with Herb Sauce

Created by All Foods Natural, Friday, 04 April 2008

Description

Roast lamb is another great dish for a celebration dinner yet easy to prepare.

Ingredients

At a glance

Cuisine

Cooking Method

Difficulty

Course/Dish

Seasonal Eating

Meal Time

Serves

12

7-lb leg of lamb still on the bone
1/4 cup fresh lemon juice
8 cloves of minced garlic
3 tbsp chopped fresh rosemary leaves
2 tsp coarsely ground black pepper
1 tbsp salt

Herb sauce

1 cup combination of chives, rosemary and parsley
2 cups chicken stock
1 cup red wine

Methods/steps

Preheat the oven to 400F/200C.
Rub the lemon juice over the leg of lamb. Evenly sprinkle on the garlic and rosemary, then shake the salt and pepper over the surface. Place in the oven on the middle rack and cook for 30 minutes. Then, reduce the temperature to 350°F/175°C and cook for another hour.
You can test the lamb by using a meat thermometer. It should read around 150°F/65°C.
While the meat is cooling, you can prepare the sauce.

Herb sauce

Remove the lamb from the roasting pan to use for the sauce. Pour the wine and chicken stock into the pan. Warm over a medium fire on the stove and stir to combine with the lamb drippings. Pour the sauce over the lamb and you're ready to go!

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