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Here comes the best part, the Recipe! (As explained by Insane)

Ingredients

» 1 kg (2 lb) boneless leg of lamb

» 2 tsp fresh thyme leaves

» 2 tsp fresh rosemary leaves, finely chopped

» 1 unwaxed lemon, zest only

» 6-8 black peppercorns, roughly crushed

» ½ tbsp oil

» ½ tbsp butter

» Red wine sauce

» 1 tbsp caster (superfine) sugar

» 250 ml (1 cup) red wine

» 250 ml (1 cup) stock, game and wild mushroom or beef

» 1 tsp thyme leaves

» 2 garlic cloves, finely sliced

» 1 tsp soy sauce

» 1 tbsp cornflour (corn starch), mixed with a little water

» 60 g (½ stick) butter (optional)

» Salt and freshly ground black pepper to taste

lammstek med timjan-rödvinsås

1. Pre-heat the oven to 130°C (250°F, gas ½, fan 120°C).

2. Cut away all the outer fat from the lamb and cut it into smaller joints.

3. Season the small joints with thyme, rosemary, lemon zest and pepper.

4. Heat the oil in a frying pan. When hot add the butter. Brown the joints in two batches.

5. Roast until the inner temperature reaches 60°C (140°C), about 30 minutes. Remove the meat from the oven, cover with foil and leave to rest somewhere warm for at least 30 minutes.

6. Melt the caster (superfine) sugar in a saucepan and add the red wine, stock, thyme, garlic, soy sauce and juices from the meat. Boil steadily until reduced by half.

7. Remove the sauce from heat and then stir in the cornflour mixture. Return the sauce to the heat and simmer gently for a couple of minutes, stirring constantly until thickened.

8. Whisk in the butter and then season to taste with salt and pepper.

9. Slice the lamb, pour over some of the sauce and then garnish with fresh rosemary leaves or thyme flowers. Serve the rest of the sauce in a warm jug.