Mushroom Infused Roast Lamb (Main Course)

Mushroom Infused Roast Lamb (10 Servings) Ingredients: 1 leg of lamb (Boneless) 1 cup of red wine 1/2 tea spoon of rosemary 1/2 tea spoon of oregano 2 tea spoons of garlic paste/chopped 1/2 tea spoon of smoked/regular paprika 1/3rd tea spoon of curry powder/ground 1/2 tea spoon of dijon/french mustard 2 tea spoons of water 1 tea spoon of olive oil 1 tea spoon of black pepper 1 carrot 1 cup of celery 10 servings of mashed potatoes 10 servings of assorted vegetables Gravy: Ingredients: 3 tea spoons of corn starch, mixed with 1 cup of cold water. 250 ml. of cold water. 2 cups of portebella mushroom (chopped & sauteed with some butter) Method (Gravy) When the lamb is cooked, take all of the cooked carrots and celery along with the dripping in a sauce pot and continue cooking with the water for 30 min. on a medium heat. Now, strain the dripping and transfer to a different sauce pot and when it's boiling, add the corn starch slurry and whick it at the same time vigorously to avoid any lumps ai the bottom of th pot. Season with salt-pepper.Add the sauteed Mushroon in it. Method: In a bowl, mix all of the ingredients to marinate the lamb. Then, rub the dressing on the lamb and pour the rest of the dressing on it. The meat should be marinated for at least 6 hours. Then, in a roasting tray put the carrots & celery. Now, put the marinated lamb on top of it. Wrap up the lamb with tin foil. Start cooking in a convection oven for 20 min @ 325 Degrees F. Now, un wrap the lamb and continue cooking at the same temperature for 30 more min. It should be done by then. To make sure use the thermomiter and the internal temperature should be 145 Degrees F. Now, you know it's done to medium doneness! So, cook it longer if you wish want it well done. Serve with your choice of vegetables and rice, vegetables and some home made sauce which you just made! Lots of flavour. A great dish for special guests!