Leg Of Lamb With Roasted Potatoes And Gravy - cooking recipe

Ingredients

7 None garlic cloves
1 tbsp hot mustard
2 kg leg of lamb
200 ml dry red wine
3 sprigs marjoram, leaves removed
3 sprigs thyme, leaves removed
3 sprigs rosemary, leaves removed, plus extra sprigs to garnish
3 sprigs parsley. leaves removed
3 tbsp olive oil
5 slices bread, diced coarsely
1 None egg
1.5 kg new potatoes
125 g vegetable stock
1 tbsp cornflour mixed with 2 tbsp water to make a paste

Preparation

Preheat the oven to 400\u00b0F. Crush one of the garlic cloves and mix with the mustard. Spread over the leg of lamb. Allow to infuse for 1 hour. Season with salt and freshly ground black pepper.
Place the lamb in a large roasting pan. Gradually pour the red wine and 2 cups of water around it. Roast in the oven for about 2 hours.
Meanwhile, prepare the herb crust, place 2 garlic cloves in a food processor with the herbs, bread and 2 tbsp of the olive oil. Process until you have a fine crumbly mixture.
Transfer the herb mixture to a bowl. Stir in the egg and season well. Approximately 20 mins before the end of the roasting time spread over the lamb, then return to the oven.
Place the potatoes and remaining garlic cloves in a large baking tray. Drizzle with the remaining oil, season with salt and freshly ground black pepper and toss to coat. Bake for 30-35 mins, turning occasionally.
To make the gravy, heat the stock in a saucepan. Pour the juices from the roasting pan into the saucepan. Bring to a boil. Reduce the heat, stir in the cornstarch paste and simmer for 2 mins until thickened. Serve with the lamb and potatoes. Garnish with the extra rosemary sprigs.