Saturday

Haunch of venison-style leg of lamb



















Type of dish : Main course
To serve : 6
Preparation : 25 min
Cooking : 180 min
Budget : Reasonable
From : France
Difficulty : Medium


Ingredients :
1 leg of lamb, weighing around 2 kg, boned and tied with string
3 tablespoons oil
25g butter

For the Marinade:
2 litres red wine
3 chopped carrots
2 onions, in skins
3 cloves
2 milled pepper
2 stick celery
Thyme, bay leaves, salt and black pepper
3-4 cloves garlic
1 glass red wine vinegar
1 teaspoons coriander

Recipe :
Make marinade 3 days in advance:

In a pan, saute vegetables and spices in wine and vinegar. Bring to the boil, then allow to cool.

Place the meat in a roasting dish or tin, then add marinade and chill for 3 days.

On The Day of The Meal:

Brown meat in butter and oil, and roast in an oven preheated to 400°F (210°C), for a 1/4 of an hour per half a kilogram (a pound).

Meanwhile, reduce marinade over a high heat. Pass through a sieve, and your sauce is ready.

Carve meat, then arrange two slices of lamb on each plate, covered with sauce.

Serve with roast vegetables and celery purée, or mashed potato.