Tannie Sanet's Roasted Leg of Lamb
Tannie Sanet's Roasted Leg of Lamb
Rich, elegant, and deeply satisfying. Tender roasted lamb with a bold mustard and garlic crust, finished with a silky mushroom cream sauce. This is a proper centrepiece dish.
Ingredients
1. Lamb
- 1 boneless leg of lamb (± 1.8 kg), trimmed
- Freshly cracked black pepper
- Salt
2. Marinade
- 2 tablespoons Dijon mustard
- 5 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 1 tablespoon fresh rosemary, chopped
3. Mushroom Cream Sauce
- 2–3 tablespoons butter
- 1 small onion or shallot, finely chopped
- 3 cups mushrooms, sliced
- 1 cup white wine
- 2 teaspoons Dijon mustard
- ½ cup cream
Instructions
Preheat the oven to 220°C.
Season the lamb generously with salt and black pepper.
In a bowl, mix together the mustard, garlic, olive oil, soy sauce, and rosemary to form a paste. Rub this all over the lamb.
Place the lamb in a roasting dish and roast for 15 minutes.
Reduce the oven temperature to 180°C and continue roasting for about 1 hour, or until cooked to your preferred doneness.
Remove from the oven, cover loosely, and let rest for 10 minutes before slicing.
Sauce
In a pan, melt the butter and cook the onion and mushrooms until soft and lightly golden.
Add the white wine and allow it to reduce by about half.
Stir in the mustard, then add the cream and simmer gently until slightly thickened.
Season to taste.
Serving
Slice the lamb and serve with the mushroom cream sauce spooned over.
Best with:
- Roast potatoes
- Steamed greens or asparagus
Notes
- Resting the meat is essential
- Use any mushrooms you prefer
- Sauce can be made while the lamb rests