French roast lamb

French roast lamb

By
From
Encyclopedia of Food and Cookery
Serves
6

Lamb cooked the French way is always moist and juicy. The lamb is basted throughout cooking with buttery stock.

Ingredients

Quantity Ingredient
1 x 2kg leg of lamb
2 garlic cloves, finely sliced
60g butter, melted
1 teaspoon salt
435ml chicken stock
white wine

Method

  1. Cut 5–6 slits in lamb with a sharp-pointed knife. Insert slices of garlic into each. Brush lamb with approximately 30 g melted butter and sprinkle with salt. Place lamb on a rack in a roasting tin and add 310 ml stock and remaining butter. Roast in a preheated moderate oven, allowing 18–20 minutes per 500 g for lamb that is pink in the centre. Baste lamb every 15 minutes.
  2. Place lamb on a heated serving dish and keep warm. Skim fat from top of liquid in roasting tin then place tin over heat on top of stove. Bring to the boil, add a little white wine and remaining stock and allow to bubble, stirring, for a few minutes. Serve with lamb.
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