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The Hirshon Drambuie Roast Lamb With Gravy And The Hirshon Mint Sauce


Units Scale
  • 1 5 1/4 pound boneless leg of lamb
  • Marinate said leg for 8 hours in the following:
  • 2 cups Drambuie
  • 4 cups unfiltered Apple cider
  • 1 tbs. dried marjoram
  • 2 Bay leaves
  • 1 tbs. Lavender
  • 1/2 tbs. smoked salt
  • 1 tbs. horseradish mustard
  • 4 ‘petals’ Star Anise (from a single Star)
  • 1 VERY large head garlic
  • 1/2 bunch fresh thyme
  • 1/2 bunch fresh chervil
  • Leaves from one stem of Rosemary
  • 7 leaves fresh Sage
  • 1/2 bunch curly parsley (leaves and a bit of stem)
  • leaves from 1/2 a bunch fresh oregano
  • All ground together in the blender.
  • For stuffing in the lamb, combine the following in the blender:
  • Mixed herbs paste (leftover from making the marinade the night before)
  • 3 Anchovy fillets
  • Enough Drambuie to reduce to a smooth paste
  • For the gravy and cooking:
  • 1 small tub Perfect Addition demiglace
  • Goose fat (preferred), duck fat or grapeseed oil
  • Potato starch or cornstarch
  • Hirshon Mint Sauce
  • 3 bunches mint, leaves and a bit of stem
  • About 5 stems parsley (helps to keep the green color, mint tends to go brown without something to ‘fix’ the color)
  • 8 packets Turbinado sugar
  • 1/4 cup white vinegar
  • 1/2 cup water
  • about 4 tablespoons limeade (I just had some in the fridge, lime juice would work just as well)


  1. After 8 hours of marinating, drain the lamb, reserve and strain the marinade (reserve the solids), put into a large pot or wok, reduce by 20%, add demiglace and reduce by about 50% or until thick. Reserve. Wrap meat in plastic wrap.
  2. The next day, cut 3 deep slits in the top of the lamb.
  3. Combine the following in the blender:
  4. Mixed herbs (leftover from making the marinade the night before, but try and remove the rosemary in this)
  5. 3 Anchovy fillets (TFD prefers Ortiz brand)
  6. Enough Drambuie to reduce to a paste
  7. Stuff the paste into the slits, then rub the entire leg with Goose fat, and lots of it.
  8. Put into a preheated 450 degree oven for about 7 minutes, then reduce to 375 and cook for 1 ¾ hours, or until it reaches 140 with a meat thermometer.
  9. Check this carefully at the 1 ½ hour mark, as you want most of the lamb rare to medium-rare. Allow to rest 15 minutes, then carve and serve with gravy and mint sauce.
  10. Heat the gravy in a saucepan, add sufficient potato or cornstarch (mixed with some gravy, do not put directly in or it will lump up) to thicken.
  11. For the mint sauce: blend all ingredients.