Ingredients 1 leg of lamb (about 4lb) 1 tbsp fresh thyme leaves 1 tbsp fresh parsley 1 tbsp fresh mint 2 garlic cloves salt and pepper 1 tbsn unsalted butter 2 tbsp olive oil 8 fl oz dry white wine Method Pre-heat the oven to 190 deg C, 375 deg F, Gas Ma
Ingredients 1 leg of lamb (about 4lb) 1 tbsp fresh thyme leaves 1 tbsp fresh parsley 1 tbsp fresh mint 2 garlic cloves salt and pepper 1 tbsn unsalted butter 2 tbsp olive oil 8 fl oz dry white wine Method Pre-heat the oven to 190 deg C, 375 deg F, Gas Mark 5. Chop the herbs and garlic together into small pieces. Season with salt and pepper. Make deep slits in the meat and push in the mixture. Tie up with string. In a roasting pan heat the butter and oil. Add the lamb and transfer to the oven. Roast until the outside is crisp and golden, about 1 1/2 hours, or less if you like the meat pink. When cooked sufficiently, remove the lamb from the oven and keep warm on a hot carving dish. Deglaze juices in the roasting pan with the white wine and reduce slightly. Carve the meat and arrange on hot plates; spoon over the sauce and serve immediately.
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