Look, we don't like eating lamb. We're not afraid to admit it -- every time it's on a dinner partner's plate, we can't help but think of carefully choreographed herding or Dolly. While we know we're not alone in this proclivity, we also know of many folks (including frequent dinner partners) who savor the flavor, so this recipe is for them. Ingredients (serves 4)
- 2 - 3 lbs. New Zealand lamb leg
- 5 - 6 pieces peeled garlic
- 1/2 tsp. dry rosemary
- 1/4 tsp. thyme
- 6 sprigs mint
- 1/4 tsp. marjoram
- Salt and black pepper
- 3 tsps. olive oil
- For Espresso Glaze: 1/2 cup espresso coffee, 1/2 cup cream, 2 tsps. honey
- With a sharp knife cut slits all over the lamb, peel the garlic and cut into slices. Fill the slits with garlic slices.
- Make a mixture from the dried herbs, salt and oil; rub evenly over the surface of the lamb.
- Place the roast in a plastic bag and leave it to marinate in the fridge overnight.
- Stick the roasting thermometer into the deepest part of the roast and then place the roast onto a flat casserole or baking tray. Roast at 250 degrees F for approximately 1-1/2 hours. If you prefer your roast pink, you should remove from the oven when the roasting thermometer reaches 158 degrees F. Otherwise leave it until 167 degrees F.
- While roasting, baste the roast from time to time with a mixture made from the coffee, cream and honey. After the roast is ready, wrap it in foil to allow it to set.
- Sauce can be prepared from the skimmed stock of the roast. Strain the stock from the baking tray into a saucepan. (To make it easier to skim the extra fat off, set the stock aside to cool.)
- Heat the stock together with 1/2 cup of whipping cream and 1 tsp. of honey.
- Mix well while the sauce is simmers at medium heat. Reduce to a sauce consistency .