Leg of lamb oven roasted in cider and generously covered in garlic and herb butter. Perfect for Sunday lunch or a treat for the family.
PREPARATION TIME: 10 MINUTES
MEDIUM 25 MINUTES PER 450g/1lb PLUS 25 MINUTES
WELL DONE: 30 MINUTES PER 450g/1lb PLUS 30 MINUTES
1 x 1.3kg/3lb lean whole or carvery lamb leg joint
Salt and freshly milled black pepper
For the Herb Butter:
2 garlic cloves, peeled and finely chopped or crushed or 5-10ml/1-2tsp garlic purée
100g/4oz unsalted butter, softened
30ml/2tbsp freshly chopped flat-leaf parsley
30ml/2tbsp freshly chopped chives
15ml/1tbsp freshly chopped tarragon
For the Gravy:
15ml/1tbsp plain flour
450ml/¾pint good, hot lamb stock
150ml/¼pint sweet cider
Preheat the oven to Gas mark4-5, 180-190°C, 350-375°F.
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.
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.
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.
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.
Serve the lamb with seasonal vegetables and the gravy.
Use any remaining herb butter as a topping on pan-fried or grilled lamb steaks or chops or melted over steamed vegetables.