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1.75 kg/4 lb leg of lamb
3 garlic cloves, sliced
A pinch of rosemary
A pinch of sage
A pinch of thyme
5 ml/1 tsp cayenne
15 ml/1 tbsp oil
300 ml/0.5 pt/1.25 cups Chicken Stock
120 ml/4 fl oz/0.5 cup red wine
2 tomatoes, skinned, seeded and chopped
15 ml/1 tbsp Worcestershire sauce
15 ml/1 tbsp tomato puree (paste)
5 ml/1 tsp chopped mint
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Method :
Pat the meat dry on kitchen paper (paper towels) and cut tiny slits in the
surface of the meat. Push the garlic into the cuts and rub the meat with
the herbs and cayenne. Roast in a preheated oven at 220°C/425°F/gas mark 7
for 15 minutes, then reduce the temperature to 180°C/350°F/gas mark 4 and
roast for a further 30 minutes. Bring the stock and wine to the boil and
pour it over the meat, then continue roasting for a further 30 minutes,
basting frequently.
When the meat is cooked to your liking, transfer it to a warm serving
plate and keep warm. Add the tomatoes, Worcestershire sauce, tomato puree
and mint to the liquid in the tin (pan), bring to the boil and simmer,
stirring well, until the liquid has reduced by a third. Strain the sauce,
then return it to the pan to reheat. Carve the lamb and serve with the
sauce spooned over the meat. |