Updated: May 16, 2019
I love a roast dinner, but I get a little bored with the good ole gravy sauce. Those who know me will tell you I am a sauce person. I LOVE sauce on all types of meat and meals (Just call be Manu for those MKR fans!), and my preference tends to be a creamy based sauce, to which I apologise to my waistline, but everything in moderation correct?
This sauce is as its names suggests - OMG. Use it on any type of lamb or as a great accompaniment over any type of meat, poultry or fish.
Prep 20 min (both sauce and lamb) // Cook 25 min per 500g lamb (Make sauce in the resting time) plus 15 min resting time for the lamb
1 leg lamb/rolled lamb roast
2 tbs olive oil
2 sprigs fresh rosemary
3 sprigs of fresh thyme
5 cloves garlic
Salt and pepper to season
2 tbs fresh rosemary leaves only
3 cloves garlic diced
1 cup cooking cream
1/2 cup liquid beef stock
1 shallot diced
2 tbs brandy
2 tbs good quality grained mustard
1 tsp Worcestershire sauce
2 tsp lemon juice
1 tbs fresh thyme leaves only
2 tbs butter
1/3 cup freshly grated Parmesan cheese
Salt and pepper to taste
Take lamb from fridge and rest to room temperature for 30 min.
Pre-heat oven to 180 degrees.
Cut the garlic cloves into half and then half again.
Remove the rosemary leaves from one sprig and the thyme.
Cut slits into the lamb and fill the slits with a piece of garlic and some rosemary and thyme leaves.
Rub oil over the lamb, season with salt and pepper and place the second sprig of rosemary over the top.
Place on a wire tray in a roast dish and cook for 15-20 min per 500g. When cooked remove from oven and rest for 15 minutes.
While the lamb is resting prepare the sauce.
Take 2 tbs of the roast lamb pan juices and put them in a frying pan on the stove over a medium heat. Add shallots and garlic and cook until softened.
Add brandy and stock then bring to a simmer for 2 minutes.
Add Worcestershire sauce and mustard, then whisk or stir to combine.
Add cream, rosemary and thyme and continuously whisk while it simmers for 7 minutes.
Add lemon juice and butter and whisk in until it becomes thick and glossy. Season with salt and pepper.
Add Parmesan cheese and when melted check for seasoning and add more salt and pepper if required.
Slice the rested lamb and drizzle the sauce over the lamb and serve with your preferred vegetables.