Delicious Roasted Lamb
Our delicious Boneless Rolled Leg of Lamb is hand tunnel boned by our Craft Butcher, leaving an easily carved joint perfect for roasting or barbecuing. (A Boneless leg can also be used for this recipe)
Marinate in garlic, rosemary and pepper with a splash of olive oil and lemon juice for an incredible lamb roast with sensational flavours.
1.5-2kg leg of lamb, on the bone
2 huge cloves garlic, sliced, plus additional to roast (optional).
8 anchovy fillets in olive oil, drained.
A couple of sprigs of rosemary.
250ml white wine.
Pre-heat the oven to 180C Fan / Gas 6.
Place the leg of lamb in a roasting tin. Cut little incisions in the meat and insert slices of garlic, anchovies as well as rosemary sprigs in each one. Scatter whole garlic around the lamb, if utilizing, then pour over the red wine.
Cook the lamb in the oven for 15 minutes, after that reject to 150C/130C Fan/Gas 2. Cook for one more 15 minutes per 500g of lamb.
Get rid of from the stove. Take the lamb and also roasted garlic (if using) out of the roasting frying pan, cover as well as entrust to relax for half an hour.
Serve with classic roast potatoes, springtime veggies, gravy and mint sauce.