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Roasted Leg of Lamb, Basque Style

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2.5Kg leg of lamb, trimmed 
4 tsp diced garlic
4 tbsp coarse grain Dijon mustard 
4 tbsp full-fat yogurt 
1/2 tsp paprika 
1/2 tsp cayenne pepper 
2 tsp chopped fresh thyme leaves 
3 bay leaves 
several sprigs of fresh thyme 
freshly ground white pepper
sea salt
 
N.B. Items in bold are available from all MF outlets.
 
Preheat oven to 450°F.
 
Mix the cayenne pepper and paprika together. Stir together the mustard, yogurt, 1/2 teaspoon of cayenne mixture and 1 teaspoon of thyme.
 
Place the lamb on a rack in a roasting pan and brush the mustard mixture all over it. Sprinkle the remaining cayenne mixture and thyme over it. Add 1/2 cup water to the roasting pan along with the garlic halves, thyme sprigs and bay leaves.
 
Roast for 1 to 1-1/2 hours, turning the roast once during this time. Use a meat thermometer to check for your desired doneness. Be sure to check in various parts of the leg. General guide: 125°=medium rare; 135°=medium.
 
Remove from oven and season the lamb with the salt and pepper.
 
Turn off the oven and place the platter in the oven for 10 to 30 minutes. The meat will continue to cook during the resting time. As the meat rests, finish the sauce: Place the roasting pan over medium heat and scrape up any bits on the bottom of the pan. Cook for 2 to 3 minutes until the liquid is almost caramelized.
 
Spoon off any fat and then add 1/3 cup cold water to deglaze the pan. Bring to a boil, reduce the heat and simmer until thickened ~ about 5 minutes.
 
Carve the lamb and place on a serving platter, Strain the sauce through a fine sieve.
 
To serve:  Carve the meat and arrange it on a serving platter. Pour the sauce into a sauceboat and serve along with the meat.
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