Roast Lamb with Caper and Herb Crust
- 1kg leg of lamb
- 2 garlic bulbs, halved
- 2 onions, cut into wedges
- 1 carrot, cut into chunks
- 200ml beef stock
- 2 tbsp Dijon mustard
- 100g breadcrumbs
- Bunch parsley
- Bunch mint
- 2 tbsp Opies capers
- 5 rosemary sprigs, leaves finely chopped
- 1 tbsp olive oil
- For the gravy
- 2 tbsp plain flour
- 175ml red wine
- 500ml lamb or beef stock
- 2 tbsp Opies pickled walnut brine
Preheat the oven to 200C. Place the carrots, garlic and onions into a roasting tray along with the stock. Place the leg of lamb on top and season well. Roast for 30 minutes.
Meanwhile make the crust – finely chop the herbs, and capers and mix in a bowl with the breadcrumbs and oil.
Remove the lamb from the oven, allowing it to cool slightly. Add a layer of mustard over the top, and then pack on the caper mixture. Place back into the oven for another twenty minutes, checking if it is cooked through.
Remove from the lamb and roast garlic bulbs from the oven and baking tray and place a loose layer of tin foil over the top and allow to rest.
Tip the vegetables from the roasting tray into a pan and place over a medium heat. Tip in the flour to coat the vegetable and slowly add the stock, continuing to whisk. Add the red wine and pickled walnut brine. Cook until thickened, and then pass through a sieve to remove the vegetable. Serve with the lamb.
