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Garlic and Herb Butter Roast Lamb with Cider Gravy

Prep Time10

Cook Time3

Servings: 6

Ingredients

1.3kg/3lb lean whole lamb leg joint
Salt and freshly milled black pepper

For the herb butter

2 garlic cloves, peeled and finely chopped or crushed or5-10ml/1-2tsp garlic puree
100g/4oz unsalted butter, softened
30ml/2tbsp freshly chopped flat leaf parsley
30ml/2tbsp freshly chopped chives
15ml/1tbsp freshly chopped tarragon
15ml/1tbsp plain flour
450ml/ ¾pint good, hot lamb stock
150ml/ ¼pint sweet cider

Instructions

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
To prepare the garlic and herb butter; in a small bowl mix all theingredients together. Place the joint on a chopping board, score the skin,season and spread generously all over. Wrap any remaining butter in cling filmor foil and freeze for up to 2 months.
Place the joint on a rack in a roasting tin and open roast for thepreferred, calculated cooking time, basting occasionally with any rich meatjuices. 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 theroasting tin and discard. Place the roasting tin over a medium heat andsprinkle 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 richsediment.
Add the remaining stock, cider and any meat juices from the plate.Adjust the seasoning if required and simmer for 8-10 minutes, stirringoccasionally until reduced to a well-flavoured gravy. Strain before serving.
Serve the lamb with seasonal vegetables and the gravy.

Reviews

Michel Roux – Le Gavroche, London

“Middle White pork has the crispiest skin and the best flavoured fat to accompany its fantastic tasting meat.”

**Daniel Stuki - Head Chef Sketch (The Lecture Room) 3* Michelin**

“We are blessed to have such a unique ingredient in the Lecture Room kitchen. The flavour & quality of Huntsham Farm’s aged Middle White pork is like no other and we are proud to serve this on our a la carte menu”

Learn More

Huntsham support the 55th Taittinger Prix International de Cuisine D’Auteur

Huntsham were chosen to supply our Middle White pork for the eight international competitors for the 55th Taittinger Prix International de Cuisine D'Auteur.
We have also supplied our Middle White pork for the celebratory dinner at BAFTA afterwards.

ROSAMUND’S MIDDLE WHITE PORK BELLY WITH FENNEL AND LEMON AND HERB RICE

Name: Garlic and Herb Butter Roast Lamb with Cider Gravy
Prep time: 10 min
Cook time: 180 min
Ingredients: 1.3kg/3lb lean whole lamb leg joint; Salt and freshly milled black pepper; 2 garlic cloves, peeled and finely chopped or crushed or5-10ml/1-2tsp garlic puree; 100g/4oz unsalted butter, softened; 30ml/2tbsp freshly chopped flat leaf parsley; 30ml/2tbsp freshly chopped chives; 15ml/1tbsp freshly chopped tarragon; 15ml/1tbsp plain flour; 450ml/ ¾pint good, hot lamb stock; 150ml/ ¼pint sweet cider

This is a good recipe for our Middle White belly and it also works well with the small roasting joints from the shoulder, leg and belly which come in our Huntsham Special Box and our Summer Box – they will need an extra 10 minutes cooking time.

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