Leg Of Lamb Au Jus Recipe
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Ingredients
1 leg of lamb, fresh or frozen
4-6 garlic cloves, halved
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
Pepper, to taste
1 sprig fresh thyme, finely chopped
50 mL 3 tbsp butter or margarine
25 mL 2 tbsp Dijon mustard
25 mL 2 tbsp fine bread crumbs
Directions
Preheat the oven to 230°C(450°F).
Rub the lamb with the garlic, then pierce the lamb with the cloves, taking care to keep the cloves visible.
Place the lamb in a dripping pan, on top of the vegetables (carrot, onion and celery stalk) and pepper to taste.
Set aside.
Combine the thyme, butter or margarine, mustard and the bread crumbs in a bowl and mix well.
Brush the lamb with the mixture.
Cook in the oven for about 50 to 60 minutes (turn the lamb about 30 minutes into the cooking) coating it with the juices occasionally.
Remove the lamb from the dripping pan and skim the cooking juice.
Set aside.
When you are about to serve the lamb, slice the lamb thinly and sprinkle with the cooking juices.
Accompany with potatoes of your choice.
Rub the lamb with the garlic, then pierce the lamb with the cloves, taking care to keep the cloves visible.
Place the lamb in a dripping pan, on top of the vegetables (carrot, onion and celery stalk) and pepper to taste.
Set aside.
Combine the thyme, butter or margarine, mustard and the bread crumbs in a bowl and mix well.
Brush the lamb with the mixture.
Cook in the oven for about 50 to 60 minutes (turn the lamb about 30 minutes into the cooking) coating it with the juices occasionally.
Remove the lamb from the dripping pan and skim the cooking juice.
Set aside.
When you are about to serve the lamb, slice the lamb thinly and sprinkle with the cooking juices.
Accompany with potatoes of your choice.
