Roast Leg of Lamb with Lemon and Herbs
Serves 6 to 8 Persons
2 x 6 in Loins, skinned and sinews removed
1 Leg of Saltmarsh Lamb approx. 4 1/2 - 5 lbs
4 cloves of Garlic (peeled)
8 sprigs Rosemary (approx 6 in long)
8 sprigs Sage Leaves (approx 6 in long)
1 small bunch fresh Thyme
Salt and Pepper
6 fl oz Olive Oil
Remove bones from leg of Saltmarsh Lamb and brown in oven with carrots, onions and leeks (washed but unpeeled). Place into pan with water and simmer for 3 hours.
- Peel zest from lemons and place in blender adding the garlic, herbs, salt and pepper, juice of the lemons and olive oil.
- Chop to a medium texture. Make cuts into the Leg of Saltmarsh Lamb and rub in half the mixture, placing the remainder inside the meat.
- Tie up the Lamb with string, place in tray and roast at 200ºC (Gas Mark 6) turning the meat every 20-25 minutes until pink or to your liking. Remove and rest.
- To make sauce pour stock into roasting tray, place tray on hob and gently scrape all the goodness from the pan. Add seasoning and sieve mixture.
To add an extra flavour lardons of smoked bacon or pancetta (if available) can be added to the mixture