Name: Herb-crusted leg of lamb with red wine gravy
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 2 ¼kg leg of lamb -; 3 small garlic cloves , sliced -; 2 onions , cut into chunks -; 1 carrot , cut into chunks -; 2 tbsp Dijon mustard -; 175g white breadcrumb (a few days old is best) -; small bunch parsley , finely chopped -; small bunch mint , finely chopped -; 5 rosemary sprigs, leaves finely chopped -; 2 fat garlic cloves , crushed -; 3 ½ tbsp olive oil -; 2 tbsp plain flour -; 400ml red wine -; 1l lamb or beef stock -; 1-2 tsp Dijon mustard -; knob of butter -

Ingredients for - Herb-crusted leg of lamb with red wine gravy

1. 2 ¼kg leg of lamb

2. 3 small garlic cloves , sliced

3. 2 onions , cut into chunks

4. 1 carrot , cut into chunks

5. 2 tbsp Dijon mustard

6. 175g white breadcrumb (a few days old is best)

7. small bunch parsley , finely chopped

8. small bunch mint , finely chopped

9. 5 rosemary sprigs, leaves finely chopped

10. 2 fat garlic cloves , crushed

11. 3 ½ tbsp olive oil

12. 2 tbsp plain flour

13. 400ml red wine

14. 1l lamb or beef stock

15. 1-2 tsp Dijon mustard

16. knob of butter

How to cook deliciously - Herb-crusted leg of lamb with red wine gravy

1 . Stage

Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.

2 . Stage

Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer – don’t worry if any falls in the tin, this will be used in the gravy later (you probably won’t use the entire crust, so set aside what’s left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.

3 . Stage

Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins – if covered too tightly, the crust will go soggy.

4 . Stage

To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.