2-2.5kg lamb leg
2 oz butter - softened
3 garlic cloves - crushed
1-2 sprigs fresh thyme
2 onion - sliced
1/2 cup olive oilMeat sauce
1 cup beef stock
3/4 cup crème fraîche
grated zest of 1 lemon
1 tbsp white wine vinegar
1 bay leaf
To Roast Lamb
- Use a sharp knife to make shallow slits in the lamb flesh (4-5).
- Mix together the butter, garlic and chopped thyme.
- Push butter mixture into the slits and sprinkle lamb with flaky salt and freshly ground black pepper.
- Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top.
- Drizzle over the olive oil.
- Place in the oven and roast for 2 3/4 hours at 160 degrees Celcius.
To Make Meat Sauce
- Remove the lamb from the oven half an hour before the end of cooking time.
- Place lamb on a board, then tip all the juices into a saucepan.
- Replace lamb back into the roasting tin and return to the oven to finish roasting.
- Remove from the oven and leave to rest, covered loosely with foil and a tea towel for at least 10 minutes before carving.
- Skim the fat off the roasting juices in the saucepan.
- Add the beef stock to the remaining juices and bring to the boil.
- Reduce heat and add the crème fraiche or sour cream, lemon zest, vinegar and bay leaf.
- Simmer until the sauce reduces a little (it will be a thin sauce).
- Season with salt to counteract acidity.
- Strain sauce into a jug or gravy boat and serve hot with the lamb and vegetables.