A delicious lamb roast that perfect for the weekend or special occasions topped with a garlic and herb butter. To Cook Medium: 25 minutes per 450g plus 25 minutes To Cook Well Done: 30 minutes per 450g plus 30 minutes
1 x 1.3kg lean whole or carvery lamb leg joint For the Herb Butter 2 garlic cloves, peeled and finely chopped or crushed or 5-10ml/1-2tsp garlic puree 75g unsalted butter, softened 2 tablespoons freshly chopped flat leaf parsley 2 tablespoons freshly chopped chives 1 tablespoon freshly chopped tarragon 1 tablespoon plain flour 450ml good, hot lamb stock 150ml sweet cider
1. Preheat the oven to 180-190°C,160-170°C Fan, Gas Mark 4-5. 2. To prepare the garlic and herb butter; in a small bowl mix all the ingredients together. Place the joint on a chopping board, score the skin, season and spread generously all over. Wrap any remaining butter in cling film or foil and freeze for up to 2 months. 3. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly. 4. Remove from the oven; cover and leave to rest on a large plate for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment. 5. Add the remaining stock, cider and any meat juices from the plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving. 6. Serve the lamb with seasonal vegetables and the gravy.