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Roast Leg of Lamb, Lamb Meat, Online Butcher, Meat Boxes, Buy Ryeland Lamb
Print Recipe

Garlic and Herb Butter Roast Lamb with Cider Gravy

Prep Time10 minutes
Cook Time3 hours
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.