Wanting to impress this Easter with a stunning leg of lamb – why not try this garlic and herb crusted joint? Make this roast extra special with a flavoursome cider gravy…
Medium: 25 mins per 450g/1lb + 25 mins
Well done: 30 mins per 450g/1lb + 30 mins
- 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 crushed
- 100g unsalted butter, softened
- 2 tbsp freshly chopped flat-leaf parsley
- 2 tbsp freshly chopped chives
- 1 tbsp freshly chopped tarragon
FOR THE GRAVY
- 1 tbsp plain flour
- 450ml good, hot lamb stock
- 150ml sweet cider
- Preheat the oven to 180–190C/gas 4–5.
- To prepare the garlic and herb butter, mix all the ingredients together in a small bowl. 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 the meat is browning too quickly.
- Remove from the oven, cover and leave to rest on a large plate for 15–20 mins. 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 mins, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
- Serve the lamb with seasonal vegetables and the gravy.
TOP TIP: Use any remaining herb butter as a topping on pan-fried or grilled lamb steaks or chops, or melted over steamed vegetables.