Roast Lamb Leg With Red Wine Gravy

• 3 tbsp butter
• 1 tbsp Dijon mustard
• 1 tbsp capers
• 1 tbsp olive oil
• 3 cloves garlic, roughly chopped
• 3 sprigs fresh rosemary, leaves removed
• 5 1/4 lb lamb leg
• 2 tbsp all-purpose flour
• 1 cup red wine
• None None roasted squash, to serve
• None None steamed peas, to serve

1. Preheat oven to 400u0b0F. Using a stick blender, process butter, mustard, capers, oil, garlic and rosemary to a paste. Season then rub over lamb to coat. Transfer to a roasting pan and roast for 30 mins. Reduce heat to 350u0b0F and cook for another 2 hours. Remove from pan, cover with foil and let rest for 20 mins.
2. Meanwhile, place roasting pan on the stove. Add flour and cook, stirring, over medium heat for 1-2 mins. Gradually add wine and 1/2 cup water, stirring until smooth. Bring to a boil then reduce heat and simmer for 3 mins. Season to taste.
3. Slice lamb and serve with gravy, roasted squash and peas.

butter, mustard, capers, olive oil, garlic, rosemary, lamb leg, flour, red wine, steamed peas

Taken from recipes-plus.com/api/v2.0/recipes/22335 (may not work)