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Roast Lamb A La Mum

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      Title: ROAST LAMB A LA MUM
 Categories: Main dish, Meats
      Yield: 8 Servings
 
      1    Leg of lamb
      2    Lemons
           Plain flour
      3    Cloves garlic
     12    Small sprigs rosemary
    500 g  Potatoes peeled
    200 g  Brown onions
    100 g  Unsalted butter
    750 ml Beef stock
     15    Mint leaves
           Salt
           Freshly ground black pepper
           Chopped parsley for garnish
 
  Preheat oven to maximum temperature. Trim lamb of all fat and sinew.
  Rub with juice of 1-1.1/2 lemons, then with flour. Season and make 12
  small cuts into the lamb, 1cm deep. Peel garlic and cut into 12 long
  slivers. Insert one of these slivers into each cut along with a sprig
  of rosemary. Push in with top of knife. Set aside. Slice potatoes and
  onion into 1/4cm slices.  Melt half the butter in a roasting tray and
  toss vegetables in it. Add 500ml of the stock. Put rack in roasting
  tray and put lamb on top. Cook in preheated oven until it reaches 75C
  on the meat thermometer (for medium rare). Chop mint finely amd mix
  with juice of half of one of the lemons and rest of the butter. When
  lamb is redy let it rest, loosely covered, in a warm place for 10
  mins. Strain pan juices carefully into pan and set vegetables aside
  in a warm place. Add the remaining stock to the pan, degrease and
  boil over a high heat until thickened. Whisk in mint butter bit by
  bit.  Season. Slice lamb. Put vegetables on plates, top with lamb and
  spoon sauce over. Garnish with chopped parsley.
 
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