Monday, 21 March 2011

Roast Leg of Lamb

This is my take on a Roast Leg of Lamb and makes for a very tasty meal.

Leg of Lamb 2-2.5kg

Preheat oven to 190C if fan forced or 200C if not.

Herb Butter

  • Half Pack of Butter : soft 
  • Fresh Rosemary
  • Fresh Thyme 
  • Fresh Parsley
  • Garlic (fresh finely chopped or paste)
  • pinch salt and black pepper

Remove Rosemary leafs from the stalk and finely chop with the rest of the herbs and mix with butter, garlic , salt and pepper.  Smear the surface of the lamb with the butter both sides and force gently into all the nooks and crannies at each end the lamb. You can prick the lamb with a knife and work it in to the hole of you wish.  You can use dried herbs at pinch but they are more likely to burn.

Cook the Lamb
Place in a roasting tin roughly the same size of the leg and loosely cover with foil.

Place in the Oven for 30 mins   foil will save the butter burning.

Remove from oven and remove the foil (keep for later)

I like to baste the lamb with any melted butter and juice at this point.

Place back in the oven for 60 mins  and this will be about medium; all ovens are different so get to know it.   Leave in oven for longer for well done if you like.

Remove from oven and  cover with your saved foil for 30 mins, leave in roasting tin as it will continue to cook for a wee while.

The Gravy

Remove lamb tin for carving and take the juices if not too fatty (separate if so) and heat and add some wine or port or brandy or whatever you have about, I used some white port and it was great.  Mix and add a thickener such as Beurre Manie (mixed butter and flour),  Arrowroot, flour water mix, etc.... and whisk in.  Strain if you feel the need (I rarely do). 

Carve the lamb and pore any extra juice into the gravy.

Serve with whatever you like, we like yorkshire puddings and roast potatoes with green beans.

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