Lamb Roast with herbs in butter and red wine

Lamb Roast with herbs in butter and red wine Food Recipe


2 kg leg of lamb
100 grams soft butter
2 tablespoons finely crushed garlic
3 tablespoons chopped parsley
3 tablespoons chopped mint leaves
2 tablespoons chopped rosemary
1 tablespoon chopped thyme leaves
2 tablespoons plain white flour
100 ml red wine
300 ml vegetable stock
salt and pepper to taste


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.


Source : 

Madeleine's recipe : Lamb roast with herbs in butter and red wine

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe