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LeCordon Bleu

Roast Lamb with Garlic and Thyme

  • Preparation Time: 15 minutes minutes
  • Cooking Time: 1 hour, 30 minutes
  • Yield 6 servings


1 boned and tied roast or lamb (leg or shoulder), weighing about 1.8 kg (3 1/2lb
6 cloves garlic
1 small carrot
1 small onion
1 small stalk green celery
salt and freshly ground pepper
90 g (3 oz) butter, softened
300 ml ( 1 1/2 cup) dry white wine
500 ml (16 fl oz) hot lamb or beef stock
1 fresh thyme sprig
1 bay leaf


Preheat the oven to 190˚C (375˚F). Cut the garlic cloves in half. Coarsley chop the carrot, onion and celery. Rub the surface of the lamb with the cut side of 2 of the garlic clove halves, then rub all over with salt and pepper. Place the lamb ina roasting pan and spread with the butter.

Roas the lamb for 30 minutes, then turn the piece over and spread the chopped vegetables and remaining garlic around. Roast for another 30 minutes, or until cooked to desired doneness. Remove the lamb, cover with tented foil and keep hot. Reduce the oven temeprature to 100˚C (225˚F).

Pour the contents of the roasting pan into a large stainer and let the fat drain into a bowl. Discard the fat. Return the vegetables to the roasting pan and place on the stovetop over moderate heat. Deglaze withthe wine, scraping the bottom of the pan to dissolve the cooking juices, then leave to simmer, stirring, until the wine has almost evaporated.

Add the stock, thyme and bay leaf to the pan. Bring to a boil, stirring, then strain into a clean saucepan, pressing well.  Allow to simmer unti reduced by about two-thirds, skimming off any surface fat. Season to taste with salt and pepper.

Carve the lamb, arrange the slices on a warm plater and cover with foil. Reheat in the oven for 3-5 minutes.

To serve:  Strain the sauce into a sauce boat and serve with the platter of lamb.

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