Sumptuous slow roast lamb recipe

By

Pamela Mkhungo

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup olive oil
• 2 teaspoons whole-grain mustard
• 1/2 teaspoon English mustard powder
• 15 fresh mint leaves, chopped
• 4 cloves garlic, crushed
• Grated zest and juice of 1 lemon
• Freshly ground black pepper

Lamb

• Freshly ground black pepper
• One 2.7-kilogram (6-pound) leg of lamb
• 5 cloves garlic, roughly sliced
• 1 bunch fresh rosemary
• 1 bunch fresh thyme
• 250 millilitres (1 cup) low-sodium chicken stock

Mint gravy mustard

• 2 tablespoons creme fraiche
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon honey (1 squeeze), or to taste
• 6 fresh mint leaves, torn
• 125 milliliters (1/2 cup) chicken stock
• Salt and freshly ground black pepper

Directions

1. Preheat the oven to 140 degrees C (280 degrees F).
2. For the rub: Mix together the mayonnaise, olive oil, whole-grain mustard, mustard powder, mint, garlic, lemon zest and juice and some pepper in a small bowl.
3. For the lamb: Make incisions (small cuts) all over the leg of lamb with a sharp knife. Stuff the sliced garlic with some of the rosemary and thyme sprigs into the incisions. Put the remaining rosemary and thyme in the base of a roasting or baking pan and place the leg of lamb on top. Spread the rub all over the lamb. Pour the stock and about 100 milliliters (1/2 cup) water into the roasting pan around the meat, cover with tin foil and seal.
4. Roast the lamb until tender, 3 1/2 to 4 hours. Increase the temperature to 180 degrees C (360 degrees F), remove the tin foil and roast until golden, about 30 minutes. Transfer the lamb to a serving board to rest while you make the gravy.
5. For the mint mustard gravy: Spoon off any excess fat from the pan, put the pan onto the hob (stovetop) and bring the juices to a rapid boil. Add the creme fraiche, mustard, honey and mint leaves. Add the stock, season with salt and pepper and simmer briefly. Pass the mixture through a sieve into a gravy boat.
6. Carve the lamb and serve with the gravy

Recipe courtesy of Siba Mtongana