21/11/22
Roasted French Style Lamb Leg Bone in
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
5 hours
The perfect roast lamb for any occasion.
Ingredients
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1 x leg Middlehurst delivered lamb
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3 cloves garlic peeled and 1/4ered
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3 anchovy fillets cut in 3 each
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Fresh bay leaf
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Sprigs of rosemary
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1 x bouquet garni (thyme, bay leaf, parsley stalks, and small piece of celery, black peppercorns) tied in muslin cloth
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250ml chicken stock
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250ml white wine
Directions
Preheat oven to 120 deg
Select an oven proof dish with a lid, or you can use a roasting tray with tin foil
With a small knife make incisions into the meat on both sides and then alternately place the garlic, anchovy and rosemary into each incision
Season the lamb
Seal the lamb in a hot pan until golden brown, place into roasting dish
Add the bouquet garni, stock and wine cover and place into the oven, cook for 5 hours
When ready to serve then remove lamb to another tray and allow to rest for at least 10 minutes
With the remaining juices, make a gravy
Slice the lamb and serve with roast vegetables and a salad.
Recipe Note
*don’t be put off by using anchovy as it brings a nice savoury salty depth of flavour
