Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy) Recipe

Origin: France      Period: Traditional

Ingredients:

1 bunch of fresh mint
5 tbsp granulated sugar
cider vinegar

1 whole leg of lamb (about 2.8kg)
3 garlic cloves, finely sliced into slivers
3 tbsp flour
salt and freshly-ground black pepper, to taste
2 tbsp fresh rosemary, finely chopped
250ml dry white wine
250ml water

3 tbsp flour

Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy) Preparation:

Method:

Before you even start making the lamb, prepare the mint sauce. This will give it time to infuse so that the full flavours can develop. Take the bunch of mint and strip off all the leaves and tender tips. Chop these very finely then place in a deep bowl and add 5 tbsp sugar. Crush lightly with the back of a spoon to combine then cover completely with the cider vinegar. Stir thoroughly to combine then cover and set aside to infuse for at least 6 hours, stirring well every hour or so.

Take the lamb and, with a sharp knife, pierce deep holes all over the ouside. Insert the garlic slivers into these. Sprinkle the lam all over with the flour and season with salt, black pepper and the rosemary. Place the lamb in a roasting pan and add the dry white wine and water then cover with a lid or foil. Transfer to an oven pre-heated to 220°C and roast for 30 minutes then reduce the temperature to 180°C and roast for 20 minutes per kg (rare), 30 minutes per kg (medium) and 40 minutes per kg (well done). Baste with the pan juices about every 30 minutes or so (top-up with wine and water, as required).

At the end of the cooking time skim off any grease from the pan then return to the oven, uncovered, and cook for a further 30 minutes to brown. At the end of this time set the meat aside, covered, on a warm serving plate to rest for 20 minutes. Pour the pan juices into a saucepan then palce 3 tbsp flour in a cup. Add wate to this little by little, whisking all the while, until you have a smooth paste. Continue adding water until you have a cream-like consistency then add this mix to the pan juices, whisking well to combine. Bring to a simmer and cook to a very thick sauce (this needs to be much thicker than usual as it will be thinned with the mint sauce). When the gravy is smooth take off the heat and stir-in the mint sauce. Whisk to combine, allow to heat through then serve with the sliced lamb.

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