Roast Lamb Leg With Red Wine Gravy - cooking recipe

Ingredients

3 tbsp butter
1 tbsp Dijon mustard
1 tbsp capers
1 tbsp olive oil
3 cloves garlic, roughly chopped
3 sprigs fresh rosemary, leaves removed
5 1/4 lb lamb leg
2 tbsp all-purpose flour
1 cup red wine
None None roasted squash, to serve
None None steamed peas, to serve

Preparation

Preheat oven to 400\u00b0F. Using a stick blender, process butter, mustard, capers, oil, garlic and rosemary to a paste. Season then rub over lamb to coat. Transfer to a roasting pan and roast for 30 mins. Reduce heat to 350\u00b0F and cook for another 2 hours. Remove from pan, cover with foil and let rest for 20 mins.
Meanwhile, place roasting pan on the stove. Add flour and cook, stirring, over medium heat for 1-2 mins. Gradually add wine and 1/2 cup water, stirring until smooth. Bring to a boil then reduce heat and simmer for 3 mins. Season to taste.
Slice lamb and serve with gravy, roasted squash and peas.