Frank's Recipes! Marinated Leg of Lamb with Nutty Sauce

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Marinated Leg of Lamb with Nutty Sauce

(This is marinated for 3 days)

The marinade adds subtle flavour to this leg of lamb, then forms the basis of an unusual sauce. Unless the walnuts are really fresh they should be boiled (in water to cover) for 5 minutes, then drained, before they are added to the sauce. This removes any trace of bitterness.

leg of lamb
1 onion, chopped
1 carrot, chopped
1 stick celery, sliced
2 cloves garlic, sliced
2 tablespoon oil
1 sprig rosemary
1 sprig thyme
8 peppercorns
2 bay leaves
1/2 tsp salt
2 cups dry red wine
2 tablespoon vinegar
2 tablespoon chutney
1 tablespoon sherry
1 tsp grated orange rind
1/2 cup chopped walnuts

Place leg in a heavy plastic or roasting bag. Sauté onion, carrot, celery and garlic in oil until lightly browned. Add herbs, wine and vinegar, simmer for 15 minutes, then cool. Pour marinade over meat, and seal bag removing as much air as possible. Marinate in the refrigerator for 3 days then, remove meat and dry, and roast it uncovered at 190 C for 2 - 2 1/2 hours, depending on the size. Strain, then boil marinade until reduced by half original volume, then add chutney, sherry, grated orange rind and chopped walnuts, stir over gentle heat until thick and pour into gravy boat. Serve separately.