Thyme and Rosemary Lamb served with Roast Vegetables, Salsa Verde and Red Wine Sauce

I saw a very similar recipe on the Lifestyle Channel and it looked so delicious I just had to create my own version.

The lamb used in this recipe is wonderfully tender and moist. As Scott described, it melts in your mouth. And again, this dish was very easy to prepare. I will definitely be making it again.

It is important to marinate the lamb for a sunstantial period of time (at least a few hours). Apart from flavouring the meat, the marinating process helps ensure the meat is tender.

I strongly suggest you give this recipe a go!

Ingredients (Serves 4)

800g lamb sirloin or fillets

1 bunch fresh thyme

1 bunch fresh rosemary

3 cloves garlic chopped

1 lemon, zest removed and cut into slices

Salt and pepper

3 tablespoons olive oil

1 slice prosciutto chopped

1 tablespoon butter

1 tablespoon plain flour

1 cup beef stock

1 cup red wine

1/2 tablespoon butter (extra)

4-5 potatoes peeled and cut into halves or quarters (depending on size)

4 tomatoes

1 head garlic, cloves separated

3 red onion cut into quarters

Olive oil

Salse verde to serve (see post from 12 April 2009)

Method

Place the lamb, half the thyme and rosemary, garlic, lemon zest, salt and pepper and olive oil in a plastic food storage bag. Squeeze the juice from the lemon and add to the bag along with the lemon itself. Mix well to combine the ingredients. Set aside for 4 hours. Remove from fridge 30 minutes before serving to bring to room temperature.

To make the red wine sauce, melt the butter in a medium saucepan. Add the proscuitto and cook for a few minutes until crisp. Add the flour and cook for 3 minutes. Now add the thyme, beef stock and red wine and stir well. Bring to the boil, reduce heat and simmer for about 30 minutes or until reduced by half. (At this point I let the sauce cool and then just reheated it when serving). Strain the sauce and discard the prosciutto and thyme. Just prior to serving, whisk in the extra butter (this adds a glossy sheen).

For the vegetables, preheat the oven to 220 degrees. Place the vegetables and left over thyme and rosemary in a roasting tin. Drizzle with olive oil and season with salt and pepper. Roast for 40-50 minutes untill cooked through.

Meanwhile, heat a fry pan over high heat. Sear the lamb on each side until well browned. Transfer to a roasting tray and roast for 5 minutes or until cooked to your liking. Rest for 5 minutes before slicing.

Serve the vegetables topped with the lamb, red wine sauce and salsa verde.