Name Marinated Leg of Lamb with Cream Sauce


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* 2 kg (4 lb) leg of lamb
* 300 ml (1/2 pint) dry white wine
* 1 onion, thinly sliced
* handful of celery leaves, roughly chopped
* 2 teaspoons juniper berries, crushed
* 6 tablespoons olive oil
* 200 ml (7 f l oz) double cream
* salt and pepper

1. With a small sharp knife, make several deep widthways slits in the leg of lamb at regular intervals. Put the lamb into a shallow dish.
2. Mix the white wine with the onion, celery Leaves, juniper berries and salt and pepper to taste. Pour this marinade over the lamb. Cover the lamb and then chill in the refrigerator for at least 6 hours (up to 24 hours, if wished), turning it in the rnarinade from time to time.
3. Remove the lamb from the marinade and drain, reserving the marinade. Fix the joint securely on to the spit and brush all over with olive oil.
4. Spit-roast over a preheated hot barbecue for at least 35-45 minutes until the lamb is sufficiently tender to carve off the outer slices. If possible, catch the meat juices in a drip pan as the joint cooks.
5. While the lamb is cooking, make the sauce. Put the marinade into a pan and cook briskly until reduced by half. Stir in any meat juices and the cream, and heat through gently without boiling.
6. Keep the sauce warm on the side of the barbecue while the lamb continues to cook. Carve off slices as they are ready and serve at once with the cream sauce.

Serves: 6-8

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