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
- Preheat the oven to 140 degrees C (280 degrees F).
- 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.
- 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.
- 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.
- 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.
- Carve the lamb and serve with the gravy
Recipe courtesy of Siba Mtongana
DID YOU KNOW?
Click on the words highlighted in red to read more on this and related topics.
To receive news links via WhatsApp, send an invite to 061 694 6047
The South Coast Sun is also on Facebook, Twitter, Instagram and Pinterest – why not join us there?
Do you have more information pertaining to this story?
Feel free to let us know by commenting on our Facebook page or you can contact our newsroom on 031 903 2341 and speak to a journalist.
(Comments posted on this issue may be used for publication in the Sun)