| 1 | More from the sydney morning herald. |
| 2 | Simplicity itself, this french-derived recipe preserves all the tenderness of baby lamb and it gives it the intense flavour it tends to lack. |
| 3 | The lamb can be cooked in an oven-proof, glass chicken-roaster or baked in foil (use at least two layers to ensure the parcel does not leak). |
| 4 | Having a tablespoon or two of jellied stock always at hand is difficult for the home-cook, unless you remember always to treasure the cooking liquids after baking meats. |
| 5 | Pour them into a small container and refrigerate -jelled stock separates out underneath a layer of fat which seals and preserves the stock. |
| 6 | A leg of suckling lamb weighs about 1 kg. |
| 7 | If you don"t want to go to the expense of buying suckling lamb, buy the smallest lamb leg you can, probably around 1.5 kg. |
| 8 | If you are baking the lamb in foil, start by browning the leg all over in a pan brushed with olive oil (not necessary if using a glass roaster). |
| 9 | Cut 4 cloves of garlic into slivers, make slits all over the lamb with a sharp knife and tuck the garlic slivers inside. |
| 10 | Dust the leg with salt and pepper, put it in the roaster or on foil, add a generous handful of fresh tarragon leaves or a tablespoon of dried, and 1 or 2 tablespoons jellied veal or chicken stock. |
| 11 | Put the lid on the roaster or wrap the leg loosely in foil, sealing the seams securely to prevent juices escaping. |
| 12 | Roast at 190c for between 35 minutes (suckling lamb wrapped in foil, still pink inside) and 1 hour (larger leg in roaster, well done). |
| 13 | Rest for 10 minutes before carving. |
| 14 | Serve with the juices spooned over the meat. |
| 15 | Good with creamy mashed potato to absorb the juices |
