Slow Roast Lamb with Mint Mustard Gravy

TOTAL TIME: 4 hr 55 min
Prep: 20 min
Inactive Prep: --
Cook: 4 hr 35 min
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

RUB:
  • 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:
    • One 2.7-kilogram (6-pound) leg of lamb
    • 5 cloves garlic, roughly sliced
    • 1 bunch fresh rosemary
    • 1 bunch fresh thyme
    • 250 milliliters (1 cup) low-sodium chicken stock
      MINT MUSTARD GRAVY:
      • 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
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      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.

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