posted by Lisa UK 01-30-100 12:31 AM
Roast Lamb with Pine Nut and Herb Crust
1/2 tablespoon of Olive Oil
2 garlic cloves, chopped
50 g/2 oz. of fresh white breadcrumbs
25 g/1 oz. of pine nuts finely chopped
25 g/1 oz. of freshly chopped parsley
Few sprigs of fresh chopped rosemary
1 leg of English lamb, approximately 2 kg/4 1/2 lb. in weight
For the gravy:
2 tablespoon of the meat’s juices
1 tablespoon of plain flour
1 tablespoon of Dijon mustard
150 ml/1/4 pint of red wine
300 ml/1/2 pint of vegetable water or stock
1 tablespoon of red currant jelly
Preheat the oven to 180°C/gas mark 4.
Heat the oil in a saucepan, add the garlic and cook until soft and cook for 2 minutes until softened. Stir in the pine nuts and herbs and cook for a further 2 minutes.
Place the lamb in roasting tin and press the herb mixture evenly over the skin. Roast for 20 minutes per 450g/1 lb. plus 20 minutes. (Approximately 2 hours for a 2kg/4 1/2 lb. joint). Check the lamb after an hour and cover loosely with foil if it is too brown.
When the lamb is cooked, keep it warm whilst making the gravy. Pour off any excess fat reserving 2 tablespoons of the pan juices. Stir in the flour and mustard and stir over a low heat.
Gradually add the wine and stock stirring all the time until smooth and thickened and then bring to the boil. Stir in the red currant jelly and season to taste. Serve with lamb.